Orangina Mimosa Mignonette for Raw Oysters
Orangina brings a slight citrus sparkle to this take on the classic oyster accompaniment.
3 tablespoons champagne vinegar
1 tablespoon shallot, finely minced
¼ teaspoon freshly ground black pepper (medium-coarse)
1 teaspoon jalapeño, finely minced
¼ teaspoon kosher salt
(on standby) 1 bottle of Orangina
(on standby) 1 bottle of Cava (which we prefer for its dryness)
1. Mix all ingredients except for the Orangina and Cava an and let it marinate overnight if possible.
2. When oysters are shucked and ready to serve, mix 1 tablespoon of Orangina and 1 tablespoon of Cava from freshly opened bottles into the vinegar mixture and serve immediately with the oysters.
3. Consume with the rest of the Orangina, Cava, or a cocktail made therefrom.