Delicate Sweetwater oysters meet a vibrant mignonette of rosé wine and crushed pink peppercorns, creating a perfect balance of briny, floral, and subtly spicy flavors. A refreshing twist on a classic, ideal for pairing with a crisp glass of rosé.
Ingredients
- 12 oysters (6 per person) Sweetwater Oysters, shucked when needed
- 1 Medium Shallot, Finely Minced
- ½ cup Rice Wine Vinegar
- 2 Tablespoons Rosé Wine
- 2 teaspoons Ground Pink Peppercorns
- Crushed Ice for Plating
Directions
For the Mignonette: Mix the shallot, rice wine vinegar, rosé wine and pink peppercorns together in a small bowl. Reserve in the refrigerator until needed.
For Plating: Lay the crushed ice onto a chilled plate. Place the shucked oysters into the crushed ice to keep them chilled. Add about 1 Tablespoon of mignonette to each oyster or more if desired.