Grilled Oysters with Pink Peppercorn Mignonette
| From The Big Green Egg® Cookbook | |
|
½ cup | champagne vinegar |
| ¼ cup | minced shallots |
| 1 tablespoon | pink peppercorns, crushed |
| ¼ cup | minced fresh chervil or fresh flat-leaf parsley |
| 48. | fresh oysters |
| Equipment | Porcelain coated grid |
| Set the EGG for direct cooking with the porcelain coated grid | |
| Preheat the EGG to 500°F. | |
To make the sauce, combine the vinegar, shallots, peppercorns, and chervil in a small bowl and refrigerate.
Place the oysters on the grid. Close the lid of the EGG and grill for 3 to 4 minutes, until the shells open and release steam. Transfer to a platter. If you have an oyster that does not open, try cooking it for a minute or two longer. If it still does not open, discard as it is not edible. For each oyster, remove the top lid of the shell and separate the oyster from the bottom shell, but do not remove it.
Spoon one teaspoon of the sauce over each oyster. Serve the oysters immediately in their shells.Serves 4.
