Oysters with Hibiscus Mignonette & Champagne

Ingredients

• 2 tbsp dried hibiscus flowers
• ½ cup boiling water
• 3 tbsp red wine vinegar
• 2 tbsp finely minced shallot
• ½ tsp freshly cracked black pepper
• Pinch of granulated sugar
• 24 fresh oysters, shucked and on the half shell
• Crushed ice, for serving
• Champagne or dry sparkling wine

Directions

1. Steep the hibiscus flowers in the boiling water for 5 minutes, then strain and let the liquid cool completely.
2. Stir in the vinegar, shallots, pepper, and sugar.
3. Refrigerate until ready to use. The mignonette keeps for up to a week.
4. Arrange the shucked oysters on a platter of crushed ice and spoon a small amount of mignonette over each one.
5. Pour very cold Champagne or sparkling wine or Cava into chilled glasses and serve immediately.