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Oysters with Pink Peppercorn Mignonette

8 Servings
Prep Time 30 minutes

1/2 cup champagne vinegar
2 tablespoons finely chopped Freeze-Dried Shallots
2 teaspoons Pink Peppercorns, coarsely crushed
1 1/2 teaspoons finely chopped fresh tarragon
32 oysters on the half shell

1. Combine the vinegar, shallots, peppercorns, and tarragon; chill overnight. Spoon sauce over oysters.

Serving size: 4 oysters and about 4 teaspoons sauce

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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Shallots Freeze Dried 1.25 oz
Freeze dried shallots are a wonderful pantry addition since they have a long shelf life
From $7.95

Add Shallots Freeze Dried 1.25 oz to Cart