2-to-Tango Oysters on the Half Shell
Recipe courtesy of
Mary Sue Milliken
and
Susan Feniger
- 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.
Adapated from a recipe c.1996, M.S. Milliken & S. Feniger, all rights reserved
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Oysters on the Half Shell with Red Wine Vinegar Sauce
Recipe courtesy of Mary Sue Milliken|Susan Feniger
