OYSTERS ON THE HALF SHELL WITH MIGNONETTE

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Oysters on the Half Shell with Mignonette image

The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1/4 cup minced shallot (from 1 to 2 shallots)
2 teaspoons pink peppercorns, crushed with the side of a knife
1/2 cup Champagne vinegar
24 oysters, scrubbed, shucked, and left on the half shell
Ice (small cubes or crushed), for serving
Lemon wedges, for serving

Steps:

  • Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.

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