Food & Cooking Recipes Breakfast & Brunch Recipes Oysters on the Half Shell with Mignonette 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 25 mins Total Time: 25 mins Servings: 12 The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator. Ingredients ¼ cup minced shallot (from 1 to 2 shallots) 2 teaspoons pink peppercorns, crushed with the side of a knife ½ cup Champagne vinegar 24 oysters, scrubbed, shucked, and left on the half shell Ice (small cubes or crushed), for serving Lemon wedges, for serving Directions Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges. Rate it Print