Good for an appetizer. However, if the oysters are fresh and have lots of brine, then I would rather just eat them plain.
Oysters with Pink Peppercorn Mignonette
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.
More From Cooking Light
- Calories: 47
- Fat: 1.4g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.5g
- Protein: 4.1g
- Carbohydrate: 4.4g
- Fiber: 0.2g
- Cholesterol: 30mg
- Iron: 4mg
- Sodium: 120mg
- Calcium: 29mg
- 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
- 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
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