Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
2-to-Tango Oysters on the Half Shell
- Level: Easy
Ingredients
6 shallots, peeled and sliced
3/4 cup red wine vinegar
36 fresh oysters
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.
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