- Calories 47
- Fat 1.4g
- Satfat 0.4g
- Monofat 0.2g
- Polyfat 0.5g
- Protein 4.1g
- Carbohydrate 4.4g
- Fiber 0.2g
- Cholesterol 30mg
- Iron 4mg
- Sodium 120mg
- Calcium 29mg
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.
How to Make It
Step 1
Combine the vinegar, shallots, peppercorns, and tarragon; chill. Spoon sauce over oysters.
Step 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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