- 2 dozen oysters
- 2 shallots, whole, peeled
- 1/2 cup Champagne vinegar
- 2-3 tbsp Champagne (or sparkling white wine)
- 1 tbsp Killer Hogs Hot Sauce
- 1 tsp black pepper
When the grilling surface is hot, char the shallots over the charcoal. Blacken most of the surface. The shallot doesn’t need to be cooked all the way through.
Remove the shallots from the grill and mince.
Combine the minced shallots with the remaining ingredients in a small bowl. Mix well.
Serve a spoonful of the mignonette sauce over each shucked raw oyster on the half shell.