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Oysters On The Half Shell




Source of Recipe


ws


Recipe Introduction


servings 2
points 2


List of Ingredients




12 medium oysters, shucked and left on the half shell
1/4 cup minced shallots
2 tablespoons red wine vinegar
1 tablespoon raspberry vinegar
Pinch salt
Freshly ground black pepper to taste

Recipe



Place oysters in large bowl filled with crushed ice; refrigerate, covered, until ready
to serve.
To prepare sauce, in small bowl, with wire whisk, blend together shallots, red wine
vinegar, raspberry vinegar, salt and pepper; refrigerate, covered.
Just before serving, arrange oysters in a circle on large decorative platter. Transfer
sauce to small decorative bowl; place bowl in center of platter. Serve with toothpicks
or oyster forks for dipping or small teaspoon or demitasse spoon to spoon sauce onto
oysters.

EACH SERVING PROVIDES: 1/4 Vegetable, 1 Protein

PER SERVING: 76 Calories, 2 g Total Fat, 1 g Saturated Fat, 47 mg Cholesterol, 164 mg
Sodium, 7 g Total Carbohydrate, 0 g Dietary Fiber, 7 g Protein, 46 mg Calcium