Recipe courtesy of Laura Calder
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Total:
15 min
Prep:
15 min
Yield:
24 oysters
Level:
Intermediate

Ingredients

Directions

Reserve the oysters refrigerated until ready to open. Make the sauce by stirring together the vinegar, soy sauce, mirin, and leek. Open the oysters and arrange on a platter. Spoon about half a teaspoon of the sauce onto each oyster, and serve immediately.

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