Oysters with festive mignonette

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Pink peppercorns
1 tablespoon Green peppercorns
1 tablespoon Fennel seed; toasted
½ cup Red wine vinegar
½ cup Champagne vinegar
½ teaspoon Salt
2 Dozen fresh oysters

Directions

In a small bowl, combine the peppercorns, fennel seed, vinegars, and salt.

Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.

Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 34 Calories (kcal); 1g Total Fat; (20% calories from fat); 2g Protein; 5g Carbohydrate; 13mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Related recipes