Order your oysters preshucked if you like, and refrigerate until needed. This traditional French sauce adds a piquant flavour.
Servings: 6
Ingredients
½ cup red wine
¼ cup red wine vinegar
2 tablespoons chopped shallots
2 teaspoons cracked peppercorns
1 teaspoon grated lemon rind
36 oysters
Method
Combine red wine, wine vinegar, shallots, peppercorns and lemon rind and bring to a boil. Remove from heat. Let sit for 2 hours to concentrate the flavours. Set up oysters on a tray, garnished with lemon wedges and serve with the sauce on the side.
Lucy Waverman