Oysters on the half shell with red wine vinegar sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Shallot; peeled and sliced | |
| ¾ | cup | Red wine vinegar |
| 36 | Oyster; fresh | |
Directions
In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately.
Recipe By : Too Hot TamalesSHOW #TH6122/tpogue@...
Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:48:00 -465800 From: Terry Pogue <tpogue@...>