Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
45 min
Active:
45 min
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Cheddar Cheese Taco Shells

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 Lemon Shallot Vinaigrette

Recipe courtesy of Bob Blumer

Oysters on the Half Shell with Fennel-Coriander Mignonette

Recipe courtesy of Ming Tsai

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

Scallops on the Half Shell

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.