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Oysters with Pink Peppercorn Mignonette

Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
Yield 8 servings (serving size: 4 oysters and about 4 teaspoons sauce)
Briny oysters on the half shell are a glorious beginning to any celebratory meal. And oysters are at their delicious best in winter; they spawn in the summer and by winter become sweetest and fattest. Use a small plate and, for an elegant restaurant touch, spread a layer of rock salt on the bottom. The salt evokes the sea and stabilizes the shells.


  • 1/2 cup champagne vinegar
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons pink peppercorns, coarsely crushed
  • 1 1/2 teaspoons finely chopped fresh tarragon
  • 32 oysters on the half shell

Nutrition Information

  • calories 47
  • fat 1.4 g
  • satfat 0.4 g
  • monofat 0.2 g
  • polyfat 0.5 g
  • protein 4.1 g
  • carbohydrate 4.4 g
  • fiber 0.2 g
  • cholesterol 30 mg
  • iron 4 mg
  • sodium 120 mg
  • calcium 29 mg

How to Make It

  1. Combine the vinegar, shallots, peppercorns, and tarragon; chill. Spoon sauce over oysters.

  2. Wine note: The 2007 Willi Haag Spatlese Brauneberger Juffer Riesling ($15) is spicy and aromatic, perfect with salty oysters. —Gary Vaynerchuck