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–+ servings

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.
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Course Appetizer
Servings 2
Calories 51 kcal

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
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