Oysters with Pink Peppercorn Raspberry Mignonette Recipe

Oysters with Pink Peppercorn Raspberry Mignonette

Makes 1 dozen

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!


  • 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
  • Splash of champagne or prosecco


  1. In a small bowl, combine vinegar, shallot, and peppercorns. Stir in salt, to taste. Add a splash of sparkling wine, if desired.
  2. Spoon mixture over oysters. Sprinkle with crushed, freeze-dried raspberries just before serving.
  3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Amount Per Serving (based on 1 servings)
Calories: 45
Total Fat: 1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 65 mg
Carbohydrates: 4 g
Fiber: 0 g
Total Sugar: 0 g
Added Sugars: 0 g
Protein: 5 g
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