In stock
SKU
5062 4049 R182

5062 Pink Pepper Barrie Raspberry Vinaigrette Oysters

5062 Pink Pepper Barrie Raspberry Vinaigrette Oysters

5062 Pink Pepper Barrie Raspberry Vinaigrette Oysters

- 12 oysters, fresh

- 1 tablespoon Raspberry Vinegar

- 2 tablespoons Prosecco

- 1 teaspoon (5062) Pink Pepper Berries, freshly ground

- 1 teaspoon (5176) Turbinado Sugar

- Pinch (4049) French Grey 'Dried' Salt

- 1 lemon

To cook oysters, broil on high in the oven for 5 minutes. Then spoon on Raspberry sauce and serve with a slice of lemon.

Easy recipe for Raspberry Mignonette sauce

In a small bowl, whisk together Raspberry Vinegar, Prosecco, Pink Pepper Berries, Turbinado Sugar, and French Grey 'Dried' Salt. Place raw oysters on a bed of ice, spoon on Raspberry sauce, and serve with a slice of lemon

 

More Information
SKU 5062 4049 R182
Ingredients

x

Prep Time 10 Minutes
Cook Time 5 Minutes
Total Time 15 Minutes
Yield 12 Oysters
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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