Oysters with Pink Peppercorn Mignonette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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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