Take advantage of the briny taste of the ocean by pairing with a touch of zingy acidity.
Makes about ½ cup
1 tsp (7g) ground black peppercorns
(or to taste)
½ cup (236ml) red wine vinegar
2 tbsp (30g) finely chopped shallots or
sweet onions
Salt to taste
Directions
1. Combine all ingredients and chill. prepare a layer of ice on a serving platter and arrange chilled oysters on the half shell on top.
Want more Oyster Recipes? This original article initially appeared in the Winter 2015/16 issue of City Style and Living Magazine.
