Oysters on the half shell with fennel-corriander mignonette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Oysters; (Belons or Kumamotos) | |
| ½ | cup | Finely-diced fennel |
| (save the sprigs for garnish) | ||
| ¼ | cup | Minced shallots |
| 1 | teaspoon | Toasted and coarsely-ground coriander |
| ½ | cup | Rice wine vinegar |
| 12 | dashes | Hot pepper sauce |
| Plate of crushed ice or rock salt | ||
Directions
In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A34)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-20-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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