Oysters with Pink Peppercorn Raspberry Mignonette
MAKES 12
Oysters are flavorful and pretty-in-pink topped with this fruity, mildly spicy mignonette. If you are unsure about what type of oysters to get, ask our fishmongers for a seasonal recommendation—they are happy to shuck them for you, too!
Ingredients
- 12 small oysters (freshly shucked*)
- 1/3 cup champagne vinegar
- 1 tablespoon finely minced shallot
- 1 teaspoon pink peppercorns (crushed)
- Kosher salt
- 1 tablespoon crushed freeze-dried raspberries
Optional Ingredients
- Splash of champagne or prosecco
Directions
- In a small bowl, combine vinegar, shallot, and peppercorns. Stir in salt, to taste. Add a splash of sparkling wine, if desired.
- Spoon mixture over oysters. Sprinkle with crushed, freeze-dried raspberries just before serving.
- * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Nutrition
- Calories: 45
- Fat: 0.0 g
- Saturated Fat: 0.0 g
- Trans Fat: 0.0 g
- Cholesterol: 25.0 mg
- Sodium: 65.0 mg
- Carbohydrates: 4.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 5.0 g