Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
45 min
Prep:
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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Shells

Recipe courtesy of Ree Drummond

Cheddar Cheese Taco Shells

Quick Shells and Cheese

Recipe courtesy of Ree Drummond

Fried Oysters

Recipe courtesy of The Neelys

Oysters on the Half Shell

Recipe courtesy of Chuck Hughes|Chuck Hughes

Raw Oysters on the Half Shell

Recipe courtesy of Tyler Florence

Oysters on the Half Shell with Lemon Shallot Vinaigrette

Recipe courtesy of Bob Blumer

2-to-Tango Oysters on the Half Shell

Recipe courtesy of Mary Sue Milliken|Susan Feniger

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

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword