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Oysters On The Half Shell With Lemon Shallot Vinegrette
Ingredients
- 12 x oyster
- 2 x shallot, chopped
- 3 Tbsp. freshly squeezed lemon juice
- 1/8 tsp salt
- 1 tsp Tabasco
- 2 Tbsp. canola oil
Directions
- Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
- Whisk remaining ingredients together in a small bowl. Spoon 1 tsp. of vinaigrette over each oyster. Serve immediately.
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