Serves 10
For this classic vinegary sauce for freshly shucked oysters or other raw seafood, use a prosecco you like to drink.
| 2 | shallots, very finely chopped |
| ¾ | cup champagne vinegar or white vine vinegar |
| Pinch of salt | |
| 1 | teaspoon coarsely ground black pepper |
| 1 | teaspoon chopped fresh |
| parsley | |
| ¼ | teaspoon honey |
| ½ | cup prosecco |
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1. In a bowl combine the shallots, vinegar, salt, pepper, parsley, and honey.
2. Cover and set aside for 20
minutes.
3. Stir in the prosecco. Adapted from Avery Appleton