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