| 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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