Oysters on the Half Shell
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 12 high-quality oysters
- 1/2 cup champagne vinegar
- 2 tbsp minced shallots
- 1/4 tsp chopped garlic
- 1 tbsp chopped parsley
- 1 tsp chopped chives
- lemon wedges
Instructions
- 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.
- In a small bowl, whisk the vinegar, shallots, garlic, parsley and chives into a vinaigrette.
- 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.
Nutrition
Serving: 1serving, not including the lemon wedgesCalories: 51kcalCarbohydrates: 4gProtein: 5gFat: 1gCholesterol: 34mgSodium: 94mgSugar: 1gVitamin A: 217IUVitamin C: 3.7mgVitamin E: 1.1IUZinc: 33.1mgBeta-carotene: 108μgOmega-3 fatty acids: 0.3gLutein and zeaxanthin: 107μg
Tried this recipe?Let us know how it was!
Leave a Reply