Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Oysters with Pink Peppercorn Mignonette



Posts : 18075
Thanked : 883
Join date : 2013-01-12

Oysters with Pink Peppercorn Mignonette

Post by Lobo on Thu 28 Jan 2016, 11:49 pm

Oysters with Pink Peppercorn Mignonette

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8
Seasoned with ground peppercorns, mignonette is a classic sauce that is served with raw oysters. Here, we add freshly ground pink peppercorns. Fruity and slightly sweet, pink peppercorns are not true peppercorns but are the dried berries of the Baies rose plant.

  • Printer Friendly Version

  • 18


  • 1/3 cup diced shallot (about 3 medium)
  • 1/4 cup Champagne or white wine vinegar
  • 1 tsp. freshly ground pink peppercorns
  • 1/4 tsp. salt
  • 1/2 cup Prosecco or other dry sparkling wine
  • 24 oysters on the half shell

Wine Pairing

This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.


In a small bowl, combine the shallot and vinegar and let stand for 10 minutes. Add the ground pink peppercorns, salt and Prosecco and stir to combine. Arrange the oysters on individual plates or a platter and serve the sauce alongside.
Williams-Sonoma Kitchen.

    Current date/time is Fri 09 Dec 2016, 7:00 pm