Pink Peppercorn Raspberry Mignonette Recipe

Pink Peppercorn Raspberry Mignonette

Serves 12

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!


  • 1 dozen freshly shucked small oysters*
  • 1/3 cup champagne vinegar
  • 1 Tbsp finely minced shallot
  • 1 tsp crushed pink peppercorns
  • Pinch of salt
  • 1 Tbsp crushed, freeze-dried raspberries
  • Optional:
  • Splash of champagne, prosecco, or cava


  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 foodbourne illness.


Amount Per Serving (based on 12 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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