| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 6 | Shallot; peeled and sliced | |
| 3/4 | c | Red wine vinegar |
| 36 | Oyster; fresh |
INSTRUCTIONS
In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately. Recipe By : Too Hot TamalesSHOW #TH6122/[email protected] Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:48:00 -465800 From: Terry Pogue <[email protected]>
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