Oysters on the Half Shell with Mignonette

By LRay

Martha Stewart Living, December 2013, page 142.

The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.

Ingredients

• 1/4 cup minced shallot (from 1 to 2 shallots)
• 2 teaspoons pink peppercorns, crushed with the side of a knife
• 1/2 cup Champagne vinegar
• 24 oysters, scrubbed, shucked, and left on the half shell
• Ice (small cubes or crushed), for serving
• Lemon wedges, for serving

Preparation

Step 1

Step 1

Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.