Oysters on the Half Shell with Lemon Shallot Vinaigrette

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 12 oysters
  • 2 shallots, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • 1 teaspoon hot pepper sauce (recommended: Tabasco)
  • 2 tablespoons canola oil
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)


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