|1 tablespoon||Pink peppercorns|
|1 tablespoon||Green peppercorns|
|1 tablespoon||Fennel seed; toasted|
|½ cup||Red wine vinegar|
|½ cup||Champagne vinegar|
|2||Dozen fresh oysters|
In a small bowl, combine the peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 34 Calories (kcal); 1g Total Fat; (20% calories from fat); 2g Protein; 5g Carbohydrate; 13mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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