Oysters on the Half Shell with Oriental Mignonette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A twist on the traditional sauce for raw oysters. It works well with steamed clams, too. Ingredients:
1/4 cup rice vinegar |
1 1/2 teaspoons minced peeled fresh ginger |
1 green onion (green part only), thinly sliced |
1/2 teaspoon grated lemon peel |
12 fresh oysters |
Directions:
1. Combine first 4 ingredients in small bowl. Let stand 15 minutes.
2. To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.
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