Oysters with Meyer Lemons and Cracked Peppercorns
The mild acidity of Meyer lemons and the spice of ground pink and green peppercorns bring aroma and piquancy to the gentle brininess of a freshly shucked Malpeque oyster.
- Yield: Makes 1 dozen
Source: Martha Stewart Living, December 2006
- 1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
- 3 Meyer lemons (2 cut into segments, 1 thinly sliced into rounds)
- 1 1/2 teaspoons green peppercorns
- 1 1/2 teaspoons pink peppercorns
Arrange oysters on a bed of crushed ice. Top each with a lemon segment. Crush peppercorns with the flat side of a chef's knife, and sprinkle over lemon. Serve garnished with lemon rounds.