Louisiana Oysters on the Half-Shell

I picked up some Louisiana Oysters today. I made a very quick and simple migonette sauce for them and Susan and I were in heaven. I wanted us to have at least three a piece so I picked up eight oysters just in case there was a bad one. We got lucky and all eight looked bright and smelled like the briny sea so we each got four.

Here’s the simple migonette sauce:

Ingredients

1 small shallot finely minced
2 Tablespoons rice vinegar
2 Tablespoons dry, acid white wine
1 Tablespoon chopped flat leaf parsley
Grind or two of fresh ground black pepper

Directions

Combine all ingredients in a small bowl and refrigerate an hour or two to allow the flavors to meld. Spoon over oysters and serve.

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