Oysters on the Half Shell with Verjus Mignonette Sauce

Oysters on the Half Shell with Verjus Mignonette Sauce
Photo by Judi Rutz

Ingredients

  • 1 Tbs. closely snipped fresh chives
  • ½ cup verjus
  • 2 tsp. finely minced fresh shallot
  • 1/8 tsp. salt, preferably sea salt
  • ½ tsp. grapeseed or canola oil
  • 6-8 fresh oysters, scrubbed well
  • 1 Tbs. whole black peppercorns, preferably Tellicherry

In a small, heavy-based skillet, heat the oil until very hot. Add the peppercorns, reduce the heat to medium low, and toast the peppercorns, swirling frequently, until aromatic, about 5 minutes. Pour the hot peppercorns onto a cutting board to cool. Using a blunt object (such as the bottom of a c...

View full recipe at Fine Cooking

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