| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
servings |
INGREDIENTS
| 1 |
tb |
Pink peppercorns |
| 1 |
tb |
Green peppercorns |
| 1 |
tb |
Fennel seed; toasted |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
c |
Champagne vinegar |
| 1/2 |
ts |
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.
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”