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 Cooking Light

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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. 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
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