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Ingredientes
- 6 x Shallots peeled and sliced
- 3/4 c. Red wine vinegar
- 36 x Fresh oysters
Direcciones
- In a blender puree shallots with the red wine vinegar till smooth. Set aside.
- Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour.
- Spoon about 1 tsp. of sauce over each oyster to cover with a thin layer. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 683g | |
| Calories 331 | |
| Calories from Fat 70 | 21% |
| Total Fat 7.81g | 10% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 911mg | 38% |
| Potassium 695mg | 20% |
| Total Carbs 28.36g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 26.38g | 42% |
