Food & dining

Recipe for prosecco mignonette

ARAM BOGHOSIAN FOR THE BOSTON GLOBE

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
parsley
¼teaspoon honey
½cup prosecco

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

2. Cover and set aside for 20

Advertisement

minutes.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

3. Stir in the prosecco.  Adapted from Avery Appleton