Oysters with Strawberry Mignonette

Oysters with Strawberry Mignonette

your favorite oysters, shucked

lemon wedges, for serving

For the Strawberry Mignonette:

1 tablespoon black peppercorns

1 tablespoon pink peppercorns

3 shallots, small diced

6-8 strawberries, small diced

2 tablespoons red wine vinegar

1½ to 2 teaspoons kosher salt

½ cup to 1 cup champagne or prosecco

water, as needed

Lightly toast the black peppercorns and pink peppercorns in a dry skillet until fragrant. Transfer to the bowl of a mortar and use the pestle to lightly crushed the peppercorns. Transfer the crushed peppercorns to a small bowl. Add the shallots, strawberries, red wine vinegar, salt and champagne or prosecco. Mix together. Add water to dilute slightly if desired. Use the strawberry mignonette to top the oysters and serve immediately with lemon wedges on the side.