Topless Oysters

1. 1

   Bring 2 1/2 cups water to a boil in a small saucepan. Reduce heat, and add kumquats; simmer 1 minute or until tender. Drain; let cool. Remove seeds, and cut kumquats into thin slices.

2. 2

   Combine kumquats, lime juice, and ginger, tossing gently to coat. Set aside.

3. 3

   Stir together vinegar, soy sauce, and shallot.

4. 4

   Scrub oyster shells, and open, discarding tops. Arrange shell bottoms (containing oysters) over crushed ice on a serving platter. Serve with kumquat sauce, vinegar sauce, Fresh Tomato Salsa, and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.