Like the Breton seamen from Saint-Cast-le-Guildo on the Emerald Coast, take the helm and set course for the high seas. Don't forget your penknife, a dozen oysters, and of course, your oyster pepper for seasoning: a delicate Breton mix of ground peppers.
- Ideal for oysters
- Net Wt: 2.1oz (60g).
- Product of France
Ingredients: Black pepper, Voatsiperifery pepper, Cubebe pepper, white Penja pepper, Timur berries, Allspice, Passion berry
Keep at room temperature in a dry place.
How to use it
Ideal with meats, surprising on a fruit salad, sublime on a toast of goat cheese and obviously perfect on oysters!
- If you decide to eat them raw: You should know that serving oysters over ice is not the correct method. Indeed, they could be too cold and the flavors more bland. You might also have trouble digesting them. To develop the aromas of oysters, serve them over seaweed or coarse salt.
- If you prefer to eat them cooked: Tasting hot oysters and a good alternative for those who are not fans of oysters or who have never eaten them. Grilled on the barbecue or baked in the oven, you can pair your oysters with parsley butter, curry cream or cider sauce.
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