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.
Recipe by Cooking Light November 2009
Gallery
Credit:
Becky Luigart-Stayner; Styling: Sabrina Bone
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
47 calories; fat 1.4g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.5g; protein 4.1g; carbohydrates 4.4g; fiber 0.2g; cholesterol 30mg; iron 4mg; sodium 120mg; calcium 29mg.
