Oysters On The Half Shell With Fennel-corriander Mignonet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | Servings | ||
INGREDIENTS
| 12 | Oysters, Belons or | |
| Kumamotos | ||
| 1/2 | c | Finely-diced fennel |
| save the sprigs for | ||
| garnish | ||
| 1/4 | c | Minced shallots |
| 1 | t | Toasted and coarsely-ground |
| coriander | ||
| 1/2 | c | Rice wine vinegar |
| 12 | ds | Hot pepper sauce |
| Plate of crushed ice or rock | ||
| salt |
INSTRUCTIONS
In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A34) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-20-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 8
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 92.4mg
Potassium: 444.6mg
Carbohydrates: 20.4g
Fiber: 4.6g
Sugar: <1g
Protein: 2.1g