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Order your oysters preshucked if you like, and refrigerate until needed. This traditional French sauce adds a piquant flavour.

Servings: 6


½ cup red wine

¼ cup red wine vinegar

2 tablespoons chopped shallots

2 teaspoons cracked peppercorns

1 teaspoon grated lemon rind

36 oysters


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.

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