Oysters On The Half Shell With Red Wine Vinegar Sauce

We have not advanced very far in our spiritual lives if we have not encountered the basic paradox of freedom…that we are most free when we are bound. But not just any way of being bound will suffice; what matters is the character of our binding. The one who would be an athlete, but who is unwilling to discipline his body by regular exercise and by abstinence, is not free to excel on the field or the track. His failure to train rigorously denies him the freedom to run with the desired speed and endurance. With one concerted voice, the giants of the devotional life apply the same principle to the whole of life: Discipline is the price of freedom.

Elton Trueblood

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/tpogue@idsonline.com  Posted to MC-Recipe Digest V1 #241  Date:
Fri, 11 Oct 1996 21:48:00 -465800  From: Terry Pogue
<tpogue@ids2.online.com>

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1745 Calories From Fat: 20 Total Fat: 2.4g Cholesterol: 0mg Sodium: 299.5mg Potassium: 8005.7mg Carbohydrates: 399.7g Fiber: 0g Sugar: 0g Protein: 59.5g