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Oysters on the Half Shell


  • 12 high-quality oysters
  • 1/2 cup champagne vinegar
  • 2 tablespoons minced shallots
  • 1/4 teaspoon chopped garlic
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped chives
  • Lemon wedges 

Yield: 2 servings


  1. Shuck the oysters with a shucking knife or screwdriver, protecting your hand with a glove. With a sharp knife, separate the tendons from the shell and retain as much liquid as possible in the shell. 
  2. In a small bowl, whisk the vinegar, shallots, garlic, parsley and chives into a vinaigrette. 
  3. Transfer the opened oysters to a platter decorated with a bed of ice. Spoon 1 teaspoon of the vinaigrette over each oyster and serve with the lemon. 

Nutritional Profile

(per serving, not including the lemon wedges) 
Calories: 51
Total fat: 1 g
Saturated fat: 0 g
Protein: 5 g
Carbohydrates: 4 g
Fiber: 0 g
Sugars: 1 g
Cholesterol: 34 mg
Sodium: 94 mg
Vitamin A: 217 IU
Vitamin C: 3.7 mg
Vitamin E: 1.1 IU
Zinc: 33.1 mg
Beta-carotene: 108 mcg
Lutein and zeaxanthin: 107 mcg
Omega-3 fatty acids: 0.3 g

This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.