Oysters on the Half Shell with Verjus Mignonette Sauce

Ingredients

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

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