Recipe for prosecco mignonette

ARAM BOGHOSIAN FOR THE BOSTON GLOBE

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