Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Oysters On The Half Shell With Shallot White Pepper Mignonette

  • Yield: 4 servings


  • 2 teaspoons finely crushed white pepper
  • 1/8 teaspoon salt
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallots
  • 8 cups finely crushed ice
  • 1/4 cup kosher salt
  • 2 dozen freshly shucked oysters on the half-shell


  • Combine the pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend. Set aside.
  • Put 2 cups of the ice in each of 4 shallow rimmed soup bowls and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed and spoon an equal amount of the sauce over each. Serve.
  • Pair with: Marquis de Goulaine Muscadet