Oysters on the Half Shell with Oriental Mignonette
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1/4 cup rice vinegar
- 1/2 teaspoon grated lemon peel
- Carbohydrate 16 g(5%)
- Cholesterol 150 mg(50%)
- Fat 7 g(11%)
- Fiber 0 g(1%)
- Protein 29 g(57%)
- Saturated Fat 2 g(8%)
- Sodium 320 mg(13%)
- Calories 252
Preparation Combine first 4 ingredients in small bowl. Let stand 15 minutes. To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.
Preparation Combine first 4 ingredients in small bowl. Let stand 15 minutes. To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.
