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Oysters On The Half Shell With Oriental Mignonette

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CATEGORY CUISINE TAG YIELD
February 19, Gourmet/bon 1 Servings

INGREDIENTS

1/4 c Rice vinegar
1 1/2 t Minced peeled fresh ginger
1 Green onion, green part
only
thinly sliced
1/2 t Grated lemon peel
12 Fresh oysters

INSTRUCTIONS

Combine first 4 ingredients in small bowl. Let stand 15 minutes.  To
open oysters: Using towel, hold oyster flat on work surface, flat
shell up. Insert tip of oyster knife into hinge and twist to open
shell. Slide knife along inside of upper shell to free oyster from
shell; discard upper shell. Slide knife under oyster to free from
lower shell; leave in shell. Repeat with remaining oysters. Arrange
oysters on edge of two plates. Divide sauce between 2 small bowls.
Place one bowl in the center of each plate and serve.  Serves 2.  Bon
Appetit February 1990  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 584
Calories From Fat: 96
Total Fat: 12.3g
Cholesterol: 292.4mg
Sodium: 261.8mg
Potassium: 1367.4mg
Carbohydrates: 27.1g
Fiber: <1g
Sugar: <1g
Protein: 107.1g


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