INGREDIENTS

  • 2 dozen Oysters
  • 6 Shallots, thinly sliced
  • ½ cup Butter
  • 6 tablespoons Champagne Vinegar or White Wine Vinegar
  • Salt to taste
  • Pepper to taste

DIRECTIONS

  1. Shuck the oysters, discarding the top shell. Reserve their liquor (oyster liquid).
  2. Place the oysters on a rimmed baking sheet, flat side up.
  3. In a sauce pan, melt the butter. Add the shallots, and sauté them until softened, about 3-4 minutes.
  4. Add the vinegar, 6 tablespoons of the oyster liquor and salt and pepper to taste. Let simmer until the liquid is slightly reduced, about 2 minutes.
  5. Spoon the shallot mixture evenly on top of each oyster meat.
  6. Broil the oysters 5 inches from heat for about 7 minutes, or until the oyster edges curl and the liquid is bubbling.

FISH USED IN THIS RECIPE

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