Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Briny oysters on the half shell are a glorious beginning to any celebratory meal. And oysters are at their delicious best in winter; they spawn in the summer and by winter become sweetest and fattest. Use a small plate and, for an elegant restaurant touch, spread a layer of rock salt on the bottom. The salt evokes the sea and stabilizes the shells.

Diane Morgan
Recipe by Cooking Light November 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Sabrina Bone

Recipe Summary

Yield:
8 servings (serving size: 4 oysters and about 4 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the vinegar, shallots, peppercorns, and tarragon; chill. Spoon sauce over oysters.

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  • Wine note: The 2007 Willi Haag Spatlese Brauneberger Juffer Riesling ($15) is spicy and aromatic, perfect with salty oysters. —Gary Vaynerchuck

Nutrition Facts

47 calories; fat 1.4g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.5g; protein 4.1g; carbohydrates 4.4g; fiber 0.2g; cholesterol 30mg; iron 4mg; sodium 120mg; calcium 29mg.
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