Fresh Oysters On The Half Shell

In Romans 3, Paul makes abundantly clear that unconverted people do not seek after God… To the naked eye it may seem that unbelievers are searching for God or seeking for the kingdom of God, while they are in fact fleeing from God with all of their might… People who are unconverted seek the “benefits” that only God can give them, such as ultimate meaning and purpose in their lives, relief from guilt, the presence of joy and happiness, and things of this nature. These are benefits the Christian recognizes can only come through a vital, saving relationship with Christ.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
	French		10	To 12

INGREDIENTS

36		Fresh oysters
6		Shallots, peeled and sliced
3/4	c	Red Wine Vinegar
2		Lemons, cut into thin wedges

INSTRUCTIONS

If it's Christmas in France, then The Cook and Kitchen Staff must
prepare for you the Reveillon, the holiday feast. One of the grandest
meals of the entire year in France, it is typically served late on
Christmas Eve, often following Midnight Mass. There is no single,
traditional Reveillon dinner one must prepare, as the courses vary
widely from region to region.  For almost 15 centuries the French have
celebrated Christmas in their  own unique way, which includes
presenting an astounding Reveillon to  old and young alike, followed by
the singing of beloved Christmas  songs and a time of reminiscing.
There is a place for everyone at the Reveillon table, and it is a  time
to share. So we're sharing a fantastically simple French dish  for you
to pass along to your guests this holiday season.  Today's recipe would
be a likely appetizer with which to begin the  Reveillon, and to herald
an upcoming assortment of canapÃ©s, eggs  mimosa, and pÃ¢tÃ©. Noel has
come to France, and the spirit of  Christmas Eve is reflected in the
loving care and preparation of the  Reveillon.  In a blender or food
processor, puree shallots with the red wine  vinegar until smooth. Set
aside.  To shuck the oysters, rinse the outside of oysters well, but do
not  scrub. Hold a short, pointed oyster knife in one hand. Cover the
other hand with a thick glove or cloth, and safely grip the shell in
your palm. Insert the point of the blade next to the hinge and twist
the knife to pry the shell open. Cut the muscle of the oyster from  the
top half and discard the top shell. Loosen the muscle from the  lower
shell with the knife.  Note: Shucked oysters may be kept, covered with
a wet towel, in the  refrigerator for up to an hour.  To serve, arrange
the oysters on a bed of crushed ice. Spoon about a  teaspoon of the
shallot and vinegar mixture over each oyster to cover  with a thin
layer of the tasty sauce.  Serve immediately with lemon wedges on the
side.  Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 10, 1998, converted by MM_Buster
v2.0l.

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