Recipe courtesy of Mary Sue Milliken and Susan Feniger

2-to-Tango Oysters on the Half Shell

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  • Level: Easy
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Ingredients

Directions

  1. 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.
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