Yield: 1 Servings
|6||Shallot -- peeled and|
|¾ cup||Red wine vinegar|
|36||Oyster -- fresh|
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.
Recipe By : Too Hot TamalesSHOW #TH6122/tpogue@...
From: Mastercook Mac Date: Fri, 11 Oct 1996 21:48:00 ~465800