Fire shucked oyster shooters with jack's vermouth marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dozen blue point oysters, cleaned -vermouth marinade--- | |
| 2 | cups | Citron vodka |
| 2 | teaspoons | Noilly pratt vermouth |
| 2 | cups | Minced onion |
| 1 | pinch | Fresh thyme |
| 2 | tablespoons | Kosher salt |
| 1 | tablespoon | Minced dill |
Directions
Prepare a wood or charcoal fire and let it burn down to embers.
Place oysters flat side down on grill. As the oysters start to open remove them and place in the ice cold vermouth marinade. Allow the oysters to cool. Remove them from the marinade. Remove the flat part of the shell and cut the mussel loose on other shell, reserving all liquid. Pour 1 teaspoon of the juice over the oysters on the half shell. Garnish with fresh dill.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: GRILLIN' AND CHILLIN' SHOW #GR3616 Posted to MC-Recipe Digest V1 #642 by 4paws@... (Shermeyer-Gail) on Jun 09, 1997