Oysters with Mignonette

Thank you Lucy Waverman!  I have always eaten oysters with seafood sauce.  Not very exotic, I know.  Now that I have discovered this mignonette, no more seafood sauce for me.  Excellent!

Mignonette for Oysters

For 36 oysters

1/4 cup red wine
1/4 cup red wine vinegar
2 teaspoons cracked peppercorns
1 teaspoon grated lemon rind

2 tablespoons chopped shallots

Combine red wine, red wine vinegar, shallots, peppercorns and lemon rind and bring to a boil. Remove from heat. Let sit for 2 hours to concentrate the flavours. Chill before serving with oysters. Makes about 1/2 cup.