Title Fire Shucked Oyster Shooters With Jack’s Vermouth M
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 2 | Dozen Blue Point oysters | |
| cleaned | ||
| Vermouth marinade: | ||
| 2 | c | Citron Vodka |
| 2 | t | Noilly Pratt Vermouth |
| 2 | c | Minced onion |
| 1 | pn | Fresh thyme |
| 2 | T | Kosher salt |
| 1 | T | Minced dill |
INSTRUCTIONS
Prepare a wood or charcoal fire and let it burn down to embers. Place oysters flat side down on grill. As the oysters start to open remove them and place in the ice cold vermouth marinade. Allow the oysters to cool. Remove them from the marinade. Remove the flat part of the shell and cut the mussel loose on other shell, reserving all liquid. Pour 1 teaspoon of the juice over the oysters on the half shell. Garnish with fresh dill. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2824.8mg
Potassium: 142.8mg
Carbohydrates: 7.9g
Fiber: 1.5g
Sugar: 3.4g
Protein: 1g