Oysters with Champagne Mignonette and Ruby Red Grapefruit Recipe | James Beard Foundation
Oysters with Champagne Mignonette and Ruby Red Grapefruit Pink peppercorns add a fruity note to this zesty mignonette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 1 teaspoon canola oil
- 1/4 cup minced shallots
- 1 ruby red grapefruit
- 1 1/2 tablespoons Champagne vinegar
- 1 tablespoon minced jalapeño
- 1 1/2 teaspoons minced mint
- 1 1/2 teaspoons minced cilantro
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Small pinch freshly ground white pepper
- Small pinch freshly ground pink peppercorns
- One dozen oysters on the half shell
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