Oysters on the Half Shell with Red Wine Vinegar Sauce
Yield
12 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
shallots
peeled and sliced |
*
|
| ¾ | cup |
red wine vinegar
|
|
| 36 | each |
oysters
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
shallots
peeled and sliced |
*
|
| 177 | ml |
red wine vinegar
|
|
| 36 | each |
oysters
fresh |
|
Directions
In a blender purée 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.
