Oysters on the Half Shell with Red Wine Vinegar Sauce

1. 1

   In a blender puree shallots with the red wine vinegar until smooth.

2. 2

   Set aside.

3. 3

   Shuck oysters.

4. 4

   Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour.

5. 5

   Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.