Vinaigrette A Huitres Vinaigrette For Oysters On The Half Shell Food

OYSTERS ON THE HALF SHELL WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
• Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
• Recommended beverage: Sancerre (white)

VINAIGRETTE A HUITRES (VINAIGRETTE FOR OYSTERS ON THE HALF SHELL

Steps:

• Mix the ingredients together and place in a glass jar.
• Leave at room temperature for three days.
• Enough vinaigrette for about three dozen oysters.

OYSTERS ON THE HALF SHELL WITH VINEGAR SAUCE

Steps:

• Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
• Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.

OYSTERS ON THE HALF SHELL WITH SPICY VINEGAR

Steps:

• Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.) Stir parsley into vinegar mixture.
• Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.