Oysters Rocafella
Ingredients
- 2 teaspoons sugar ⓘ
- 2 teaspoons water ⓘ
- 1/2 cup Champagne or sparkling wine
- 1/4 cup fresh grapefruit juice ⓘ
- 2 teaspoons fresh lemon juice
- 1/4 cup Champagne vinegar ⓘ
- 1 small shallot, minced
- Freshly ground pepper
- 2 dozen bluepoint or other East Coast oysters, shucked on the half shell ⓘ
- Crushed ice and coarse salt, for serving
- 1 tablespoon dried egg-white powder (see Note)
- 1 to 2 bunches of Champagne grapes or small seedless red grapes, frozen until solid, halved if large ⓘ
Instructions
- In a microwave-safe cup, combine the sugar and water.
- Cook at high power for 20 seconds.
- Stir until the sugar dissolves, then let cool.
- In a small stainless steel bowl, combine the sugar syrup, Champagne and citrus juices.
- Set the bowl over a larger bowl of ice and keep cold.
- In another small bowl, combine the vinegar and shallot and season with pepper.
- Arrange the shucked oysters on a bed of crushed ice and coarse salt.
- Add the egg-white powder to the Champagne-citrus juice mixture and beat with a handheld mixer or immersion blender until thick and frothy.
- Spoon a little of the vinegar-shallot mixture over the oysters and a little of the Champagne froth on top.
- Garnish with the frozen Champagne grapes and serve right away.
Nutrition & Diet Analysis (per serving)
155
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).