By Martha Stewart

October 2020

4 Servings



  • 1/4 cup minced shallot (from 1 to 2 shallots)

  • 2 teaspoons pink peppercorns, crushed with the side of a knife

  • 1/2 cup Champagne vinegar

  • 24 oysters, scrubbed, shucked, and left on the half shell

  • Ice (small cubes or crushed), for serving

  • Lemon wedges, for serving




  • 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