oysters with pink peppercorn mignonette

photo by Cassandra Birocco

oysters with pink peppercorn mignonette

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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