Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Oysters on the Half Shell

Recipe courtesy of Chuck Hughes|Chuck Hughes

Raw Oysters on the Half Shell

Recipe courtesy of Tyler Florence

Raw Oysters on the Half Shell with Cucumber Mignonette

Recipe courtesy of Tyler Florence

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

Oysters on the Half Shell with Red Wine Vinegar Sauce

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

          Latest Stories