Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
45 min
Prep:
45 min
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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Shells Bolognese

Recipe courtesy of Food Network Kitchen

Fried Oysters

Recipe courtesy of The Neelys

Quick Shells and Cheese

Recipe courtesy of Ree Drummond

Spinach and Artichoke Stuffed Shells

Recipe courtesy of Food Network Kitchen

Chicken Parmesan Stuffed Shells

Recipe courtesy of Food Network Kitchen

Oysters on the Half Shell

Recipe courtesy of Chuck Hughes|Chuck Hughes

Raw Oysters on the Half Shell

Recipe courtesy of Tyler Florence

Oysters on the Half Shell with Lemon Shallot Vinaigrette

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword

          Latest Stories