Champagne is a must when celebrating the holiday season; it also serves as the ideal mate for fresh, briny oysters and adds a special touch to a classic mignonette sauce. Be sure to keep your oysters on ice in your refrigerator before serving. After shucking, be careful not to spill any of the delicious liquor that accompanies the meat.

Yield: 6 servings

In a small bowl, add shallots, vinegar, and champagne. Stir well. Divide mixture between 6 small serving cups.

Shuck oysters and remove any excess bits of shell or sand that line rim of oyster. Place on ice and serve immediately with mignonette.