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Oysters on the Half Shell with Lemon Shallot Vinaigrette
Recipe courtesy of Bob Blumer
Oysters on the Half Shell with Lemon Shallot Vinaigrette
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- Level: Intermediate
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
Ingredients
Directions
- Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
- Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
- Recommended beverage: Sancerre (white)
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