PACIFIC OYSTERS WITH FROZEN CHAMPAGNE MIGNONETTE
James Boyce, Executive ChefLoews Coronado Bay Resort, 4000 Coronado Bay Road, San Diego, CA 619-424-4477

MAKES 24 OYSTERSINGREDIENTS:24 each oystersThe Mignonette:

1/4 cup shallots
3/4 cup pickled ginger
1/2 cup champagne
1/2 cup sugar
2 tablespoons cracked black pepper
3/4 cup rice wine vinegar
1 tablespoon chopped chives

Preparing the Mignonette:
1.) Place ingredients in food processor and puree for one minute. Remove and place mixture in 9" pie tin and freeze.
2.) Shuck oysters and place on service platter. Scrape 1 teaspoon of frozen mignonette and place on top of each oyster.
3.) Garnish each oyster with a sprinkle of chives. Serve immediately.