Friday, January 6th, 2012 | posted by mike
Mignonette is one of our favorite, simple accompaniments for oysters on the half shell.
Makes 1/2 cup
1/4 C champagne vinegar
1/4 C fine quality red wine vinegar
2 T finely chopped shallots
1 T of a mixture of finely chopped jalepeño (adjust to your taste), red, green, and yellow peppers
coarsely ground peppercorns to taste
Combine all ingredients and chill. Serve with chilled oysters on the half shell.
For a special treat, top the oyster with some salmon roe (ikura).