Oysters with Pink Peppercorn Mignonette

Oysters with Pink Peppercorn Mignonette Recipe
Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
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.

Yield:

8 servings (serving size: 4 oysters and about 4 teaspoons sauce)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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

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

Note:

Diane Morgan,

November 2009
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