Recipe courtesy of Robert Irvine
Raw Oysters with Mignonette Sauce
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- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 40 min
- Inactive: 20 min
- Cook: 12 min
- Yield: 24 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 54
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 72 mg
- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 40 min
- Inactive: 20 min
- Cook: 12 min
- Yield: 24 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 54
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 72 mg
Ingredients
Directions
- In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.
