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
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
More From Cooking Light
Nutritional Information
Amount per serving
- 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
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
Oysters with Pink Peppercorn Mignonette Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Winter
- PUBLICATION: Cooking Light
More Recipes for Appetizers
-
Oysters with Two Sauces
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy