By Martha Stewart
October 2020
4 Servings
Ingredients
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1/4 cup minced shallot (from 1 to 2 shallots)
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2 teaspoons pink peppercorns, crushed with the side of a knife
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1/2 cup Champagne vinegar
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24 oysters, scrubbed, shucked, and left on the half shell
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Ice (small cubes or crushed), for serving
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Lemon wedges, for serving
Instructions
- Stir together shallot, peppercorns, and vinegar in a small bowl.
- Arrange oysters over ice.
- Serve with mignonette and lemon wedges.
- Roast the carrots for 25 minutes or until they begin to caramelize
- Remove from the oven and add the honey and poppy seeds
- Return to the oven and cook for another 5 minutes
- Top with mint leaves
From Martha Stewart @marthastewart48