Wednesday, January 25, 2012

Oysters with shallot and vinegar dressing

Oysters with shallot and vinegar dressing
European tradition, dating back to the Romans, serves oysters raw on the half
shell. Both Pacific and native oysters can be used.
24 oysters, in their shells
crushed ice
4 tbsp red wine vinegar
1 large or 2 small shallots, very finely chopped
Shuck the oysters , taking care not to pour out any of the juices.
Arrange the oysters on a traditional oyster plate with
ice, or pack 4 serving dishes with lots of
crushed ice and place the oysters on top.
Mix the vinegar and shallot together and
put into a small dish. Place in the center of the
oysters or the middle of the table and serve.
Oysters with lemon and Tabasco Shuck the oysters as directed and serve on
crushed ice, with lemon wedges and Tabasco sauce on the side. Allow your guests to choose
their dressing, or to eat the oysters unadorned.

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