Ingredients

2 teaspoons Champagne vinegar

1 1/2 teaspoons finely chopped shallot

Pinch of coarsely ground black pepper

Pinch of sugar

1 teaspoon finely chopped fresh flat-leaf parsley

For oysters

• 1 1/2 cups kosher or other coarse salt
• 1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
• 1/2 tablespoon unsalted butter, cut into 6 pieces
• 1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Description

In This Elegant Introduction To Dinner, Oysters Are Paired With Champagne Grapes, Whose Sweet Juice Balances The Sharpness Of The Vinegar In The Mignonnette.

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