| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dozen Blue Point oysters, cleaned |
|
|
Vermouth marinade: |
| 2 |
c |
Citron Vodka |
| 2 |
ts |
Noilly Pratt Vermouth |
| 2 |
c |
Minced onion |
| 1 |
pn |
Fresh thyme |
| 2 |
tb |
Kosher salt |
| 1 |
tb |
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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