Oysters on the Half Shell with Lemon Shallot Vinaigrette
- Total:
- 20 min
- Prep:
- 20 min
- Yield:
- 4 servings
- Level:
- Intermediate
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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