Oysters On The Half Shell With Mignonette Recipe

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

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