Oysters on the half shell with oriental mignonette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Rice vinegar |
| 1½ | teaspoon | Minced peeled fresh ginger |
| 1 | Green onion; (green part only), | |
| ; thinly sliced | ||
| ½ | teaspoon | Grated lemon peel |
| 12 | Fresh oysters | |
Directions
Combine first 4 ingredients in small bowl. Let stand 15 minutes.
To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell.
Repeat with remaining oysters. Arrange oysters on edge of two plates.
Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.
Serves 2.
Bon Appetit February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.