Oysters On The Half Shell With Red Wine Vinegar Sauce
| 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>
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Nutrition (calculated from recipe ingredients)
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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