Local Select Oysters on the Half Shell with Green Peach Mignonette
Yields 2-4 servings
from Chef Jesse Sutton, Social Wine Bar, Charleston, SC
1 tablespoon pink peppercorns
1 small red onion, finely diced or minced
1 large, slightly under-ripe peach (it should be firm and pale), very finely diced
2 limes, zested and juiced
Rice wine vinegar, as needed
1-2 dozen local select oysters
Sea salt as needed
Grind pink peppercorns in a spice grinder or blender. It will yield more than you need. Save the rest for another use.
Add red onion dice to the peach so that it is about four parts peach to one part onion. Add lime zest, rice vinegar to almost cover, a healthy squeeze of lime juice, and a big pinch of the pink pepper. Note: From here, adjust to taste. If your mignonette seems a little flat, punch it up with some lime juice. If it needs more spice, add more pink pepper.
Once your friends are gathered and wine is poured, start popping your oysters. Every batch is a little different, so here is where you determine how much salt you need. Put a little mignonette into the open oyster and slurp away. If it seems a little flat, add a few grains of sea salt to the next one.