Your guests have a choice of three sauces to spoon on the oysters.

Caroline Stuart, New York City, New York
Recipe by Southern Living November 2001

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Yield:
Makes 4 to 6 servings
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Ingredients

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Directions

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  • Bring 2 1/2 cups water to a boil in a small saucepan. Reduce heat, and add kumquats; simmer 1 minute or until tender. Drain; let cool. Remove seeds, and cut kumquats into thin slices.

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  • Combine kumquats, lime juice, and ginger, tossing gently to coat. Set aside.

  • Stir together vinegar, soy sauce, and shallot.

  • Scrub oyster shells, and open, discarding tops. Arrange shell bottoms (containing oysters) over crushed ice on a serving platter. Serve with kumquat sauce, vinegar sauce, Fresh Tomato Salsa, and lemon wedges.

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