Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Oysters with Classic Mignonette Sauce
- add review
- #17783
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
36 oysters on the half shell, chilled
1/2 cup dry white wine
1 tablespoon sherry vinegar
1 shallot, finely chopped
white pepper, to taste
salt, as needed
directions
Place wine and vinegar in saucepan and reduce to one-half. Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty). Set aside to steep.
As you shuck your oysters, collect their juices and add to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments