You can now read 10 articles a month for free. Read as much as you want anywhere and anytime for just 99¢.

Recipe for prosecco mignonette


Serves 10

For this classic vinegary sauce for freshly shucked oysters or other raw seafood, use a prosecco you like to drink.

2shallots, very finely chopped
¾cup champagne vinegar or white vine vinegar
Pinch of salt
1teaspoon coarsely ground black pepper
1teaspoon chopped fresh
¼teaspoon honey
½cup prosecco

1. In a bowl combine the shallots, vinegar, salt, pepper, parsley, and honey.

Continue reading below

2. Cover and set aside for 20


3. Stir in the prosecco.  Adapted from Avery Appleton

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week