Chablis Mignonette with Green Peppercorn
Combine first 4 ingredients and refrigerate overnight to allow flavors to develop. Top oysters sparingly, adding 1 green peppercorn each.
Cucumber and Jalapeño Salsa
Combine all ingredients and refrigerate for 1 hour or overnight. Top each oyster sparingly.
Cherry Tomato “Cocktail Sauce”
Top each oyster with a tomato slice, a tiny bit of horseradish, lemon zest and chives.
Recipe by Wayne Bush, Matunuck Oyster Bar