oysters with pink peppercorn mignonette
photo by Cassandra Birocco
An easy, pretty pink mignonette served alongside fresh oysters makes a very festive and beautiful platter.
1/4 medium shallot, finely minced
2 tablespoons champagne (or white wine) vinegar
1/2 teaspoon freshly ground pink peppercorns
1/4 cup sparkling rosé
12 freshly shucked oysters, for serving
In a small bowl, combine shallot and vinegar and let stand for 5 minutes. Add peppercorns, a pinch of salt and sparkling rosé and stir to combine. Serve immediately.
cook’s note: You can crush the peppercorns in either a mortar and pestle or pepper grinder, or place them on a cutting board and carefully press down on them with the underside of a frying pan.
Photo reprinted with permission from Union Park Press.