Oysters 3 Ways with Rosé

No matter how they are served, there is one thing we suggest when it comes to oysters and that is what we drink with them! The drink of choice is Rosé all the way because frankly, it’s a perfect love match. Our 2020 Rosé of Pinot Noir highlights and pairs beautifully with the uniqueness of the different flavor profiles among oysters. And of course, Hog Island Oyster Company is our oyster provider of choice!

Ingredients and Directions

Serves 6

**Rosé Migionette**

12 Fresh shucked small oysters in the bottom shell. i.e. Kusshi, Kumamoto or Miyagis

1 Small shallot, finely minced, about 2 tbsp
2 tbsp Papapietro Perry Rosé of Pinot Noir
1 tbsp Red wine vinegar
2 Seasoned rice wine vinegar
1 tsp Fresh ground black pepper

Mix the first 5 ingredients in a small bowl and stir to combine. Cover with plastic wrap and place in the refrigerator. Serve chilled spooned on oysters.

**Strawberry Rosé Granita**

24 Shucked oysters in the bottom shell

½ Cup Papapietro Perry 2020 Rosé of Pinot Noir
½ Cup orange juice
½ Cup cranberry juice
2 tbsp Fresh lemon juice
2 tbsp Sugar
Pinch of Salt

Put the 6 ingredients in a blender and process until smooth. Strain through a fine-mesh strainer. Pour into an 8 x 8 pan and freeze for at least 12 hours.

To serve, scrape the surface with a fork into slushy crystals and place on top of oysters or put in a small bowl as is for an in-between course palate cleanser.

**Blushing Oysters w/ Rosé and Pink Peppercorns (Baked)**

Base Layer:

1 tsp Olive oil
1 Tbsp Shallot, chopped
1 Clove garlic, minced
2 Cup fresh spinach leaves, chopped
Salt and pepper to taste

Top Layer:

24 Shucked oysters drained and cupped bottom shells saved

⅓ Cup mayo
½ Cup asiago cheese, grated
1 tbsp Papapietro Perry 2020 Rosé of Pinot Noir
1 tbsp fresh lemon juice<
1 tsp lemon zest
2 tsp pink peppercorns, cracked (white peppercorns if no pink
A couple shakes Tabasco
½ tsp salt
½ tsp black pepper
2 Cup rock salt to broil oysters on a ½ inch bed

Set oven to High Broil

Heat oil in a medium skillet over medium-high heat. Add garlic and shallot and cook until soft, not browned, about 4-5 minutes Add spinach, take off the heat and stir until just wilted. Season with salt and pepper to taste. Set aside.

Combine mayo, asiago, Rosé, lemon juice, zest. peppercorns and Tabasco in a bowl and refrigerate for at least 30 minutes. Add salt and pepper.

Shuck oysters and remove oysters to a small bowl. Place 1 tsp of spinach mixture in the bottom of each oyster shell. Place an oyster on top and a tablespoon of the topping on top.

Preheat the broiler and put ½ inch rock salt in an oven-proof dish. Put oyster on rock salt and broil 8 inches from heat until the topping bubbles and is golden brown, about 4-5 minutes.

Serve warm or room temperature with a cold Rosé.