Try this Oysters on the Half Shell with Red Wine Vinegar Sauce recipe, or contribute your own.
Suggest a better descriptionIn a blender puree shallots with the red wine vinegar until 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 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately. Recipe By : Too Hot TamalesSHOW #TH6122/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:48:00 -465800 From: Terry Pogue
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 68 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.6mg | 1 % | |
Potassium 139.5mg | 4 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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