Recipe courtesy of Bob Blumer
Episode: Single Servings
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell. 

Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately. 

Recommended beverage: Sancerre (white)

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Mushroom-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Oysters on the Half Shell

Recipe courtesy of Chuck Hughes|Chuck Hughes

Raw Oysters on the Half Shell

Recipe courtesy of Tyler Florence

2-to-Tango Oysters on the Half Shell

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Oysters on the Half Shell with Red Wine Vinegar Sauce

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Raw Oysters on the Half Shell with Cucumber Mignonette

Recipe courtesy of Tyler Florence

Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee

Recipe courtesy of Robert Irvine

Oysters on the Half Shell with Fennel-Coriander Mignonette

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword