Servings: Serves 3
Ingredients 12 oysters , shucked1/2 cup watermelon juice1/2 cup champagne vinegar1 cup champagne1 Tbsp. prepared horseradish1/4 cup peeled, seeded and small diced cucumber1/4 cup brunoise shallots1 Tbsp. freshly ground black pepper1 Tbsp. tarragon , chopped fine
To make the mignonette, combine the watermelon juice, champagne vinegar, champagne, horseradish, cucumber, shallots and black pepper in a bowl. Mix until they are completely incorporated. If possible, allow the mignonette to rest overnight in the refrigerator.
Fill a medium-sized bowl with crushed ice, then place the oysters in a circle around the inside of the bowl.
Mix the mignonette well. Serve a tablespoon of the sauce into each oyster. Garnish with chopped tarragon.