Name: Oysters with pink and green mignonette dressings
Cook time: 5 min
Total time: 5 min
Ingredients: 2 small shallots, chopped finely; 1½ tablespoons red wine vinegar; 1½ teaspoon finely crushed pink peppercorns; 1½ teaspoons white wine vinegar; 2 teaspoons chopped fresh chives; 24 oysters on the half shell

We’ve given this classic oyster topping a makeover with two variations on the shallot dressing – a pink and green mignonette.

Looking for more oyster dressings?

Ingredients

2 small shallots, chopped finely

1½ tablespoons red wine vinegar

1½ teaspoon finely crushed pink peppercorns

1½ teaspoons white wine vinegar

2 teaspoons chopped fresh chives

24 oysters on the half shell

Method

1.Divide shallots between two small serving bowls. Add red wine vinegar and pink peppercorns to one bowl.

2.Add white wine vinegar and chives to second bowl.

3.Just before serving, spoon dressings over 12 oysters each.

Not suitable to freeze or microwave.

Buy oysters up to a day ahead; store covered with damp paper towel, then a tea towel in the fridge. Cover opened oysters with plastic wrap.
extra express Serve oysters natural, placed on a bed of ice with a grinding of black pepper and lemon halves wrapped in muslin for a decorative touch.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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