Oysters on the Half Shell with Lemon Shallot Vinaigrette
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)
Recipe courtesy Bob Blumer
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse