Ingredients
60 mL ( 1/4 cup) finely minced shallots
60 mL (4 tbsp) chopped chives
80 mL (1/3 cup) champagne vinegar
45 mL (3 tbsp) cracked black pepper
36 oysters in the shell
Crushed ice
60 g (2 oz) beluga caviar
Instructions
Combine the shallots, chives, vinegar and pepper to make a mignonette sauce and reserve. Shuck oysters, loosen muscle from bottom shell, then remove top shell.
To assemble hors d'oeuvre: Place the shells on a bed of crushed ice. Place an oyster inside each shell. Top each with a teaspoon of mignonette sauce and a dollop of caviar.
Yield: 6 servings
Nutritional facts per serving (6 oysters per serving): 50 calories, 4 g protein, 5 g carbohydrate, 3 g fat, 65 mg cholesterol, 170 mg sodium.
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