Cava Mignonette

By: The Local Palate
A person in an apron holds food over a bowl.
Photo courtesy of Baxter Miller & Ryan Stancil

Create the perfect compliment to your oysters with this cava mignonette from chef and owner Dean Neff of Seabird in Wilmington, North Carolina. Bright flavors of cava and citrus will blend with the sharpness of vinegar and shallot to create the perfect companion for your oysters. Learn more about the inspiration for this mignonette and Dean Neff’s outing with sea forager, Ana Shellem here.

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2 Cups

  • 1 shallot, finely minced (about 2
  • tablespoons)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup champagne vinegar
  • 1 cup cava
  • Optional: Toasted ground nori, sea beans, nasturtium, finely minced fresh citrus leaves,
  • To Serve: sambal, oysters and hot sauce
  1. In a small bowl, add shallot, salt, pepper, and vinegar; stir well to combine. Right before serving, add cava, and give one final stir to bring all ingredients together. Serve on oysters with hot sauce.
  • Recipe By
    Dean Neff of Seabird in Wilmington, North Carolina

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