| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 1 | T | Pink peppercorns |
| 1 | T | Green peppercorns |
| 1 | T | Fennel seed, toasted |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Champagne vinegar |
| 1/2 | t | Salt |
| 2 | Dozen fresh oysters |
INSTRUCTIONS
In a small bowl, combine the peppercorns, fennel seed, vinegars, and salt. Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 34 Calories (kcal); 1g Total Fat; (20% calories from fat); 2g Protein; 5g Carbohydrate; 13mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 147.2mg
Potassium: 20.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g