| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood-fs, Marinade-fs, Grill/broil |
1 |
Servings |
INGREDIENTS
| 2 |
|
Dozen blue point oysters, cleaned -vermouth marinade— |
| 2 |
c |
Citron vodka |
| 2 |
ts |
Noilly pratt vermouth |
| 2 |
c |
Minced onion |
| 1 |
pn |
Fresh thyme |
| 2 |
tb |
Kosher salt |
| 1 |
tb |
Minced dill |
INSTRUCTIONS
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@netrax.net> on May 24, 1997
Recipe by: TVFN: GRILLIN' AND CHILLIN' SHOW #GR3616 Posted to MC-Recipe
Digest V1 #642 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”