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Oysters with Festive Mignonette


Champagne makes this oyster feast even more special.

  • Servings: 8

Source: Martha Stewart Living, December/January 1996


  • 1 tablespoon pink peppercorns
  • 1 tablespoon green peppercorns
  • 1 tablespoon fennel seed, lightly toasted
  • 1/2 cup red-wine vinegar
  • 1/2 cup champagne vinegar
  • 1/2 teaspoon salt
  • 2 dozen fresh oysters


  1. In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.

  2. Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.

Cook's Notes

Look for oysters with tightly sealed shells; discard any that are open.

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