Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 | Shallot -- peeled and |
| Sliced | |
| 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