I love raw oysters.  I love them with just a squeeze of lemon, a dash of white horse radish. I don't much care for the traditional mignonette sauce as I find it overpowers the oysters and the raw shallots leave a harsh aftertaste. Not only is this mignonette's pink color beautiful to look at, it's light, fresh and adds a bit of brightness to the oysters.

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Ingredients

• raw oysters

• 2 tbsp rosé wine

• 2 tbsp champagne vinegar

• 1 1/2 tbsp shaved (grated) radish

• 1 1/2 tsp fresh shaved horse radish

• 1/4 tsp crushed pink peppercorns

• pinch of sea salt

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Combine all the ingredients except the oysters.  

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Shuck oysters if not purchased already shucked.  Serve on bed of ice to keep fresh with pink mignonette sauce.

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