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oysters with pink peppercorn mignonette


oysters with pink peppercorn mignonette

Karen Covey

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
Kosher salt
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.

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