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Oysters on the Half Shell with Verjus Mignonette Sauce

Judi Rutz

Servings: two.


  • 1/2 tsp. grapeseed or canola oil
  • 1 Tbs. whole black peppercorns, preferably Tellicherry
  • 1/8 tsp. salt, preferably sea salt
  • 2 tsp. finely minced fresh shallot
  • 1/2 cup verjus
  • 1 Tbs. closely snipped fresh chives
  • 6-8 fresh oysters, scrubbed well

Nutritional Information

  • Nutritional Sample Size per oyster with 1/2 tsp. sauce
  • Calories (kcal) : 20
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 35
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • In a small, heavy-based skillet, heat the oil until very hot. Add the peppercorns, reduce the heat to medium low, and toast the peppercorns, swirling frequently, until aromatic, about 5 minutes. Pour the hot peppercorns onto a cutting board to cool. Using a blunt object (such as the bottom of a clean skillet or a meat mallet), crush the peppercorns coarsely but evenly. Put the crushed pepper into a nonreactive bowl and add the salt, shallot, and verjus. Stir well and then allow to steep for at least 30 minutes at room temperature or in the refrigerator; the sauce will darken over time.
  • Shuck the oysters and leave them in their cupped shell halves, with their liquor. Arrange the oysters on a serving plate, stabilizing them with chipped ice or salt, if you like. Return the oysters to the refrigerator until you’re ready to serve.
  • Pour a little verjus sauce on the oysters and garnish with the snipped chives.


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