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Oysters on the Half Shell with Vinegar Sauce
Credit:
Mikkel Vang
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Makes 2 cups sauce
Ingredients
Ingredient Checklist
1 Scotch bonnet pepper, or 2 serrano chiles
1/2 cup thinly sliced peeled carrots (from 2 thin carrots)
1/2 cup sliced white onion
2 cups distilled white vinegar
1 teaspoon sugar
2 teaspoons whole allspice berries
12 oysters, shucked
Gallery
Oysters on the Half Shell with Vinegar Sauce
Credit:
Mikkel Vang
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Makes 2 cups sauce
Gallery
Oysters on the Half Shell with Vinegar Sauce
Credit:
Mikkel Vang
Oysters on the Half Shell with Vinegar Sauce
Credit:
Mikkel Vang
Oysters on the Half Shell with Vinegar Sauce
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Makes 2 cups sauce
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Makes 2 cups sauce
prep: 15 mins
total: 20 mins
prep:
15 mins
total:
20 mins
Yield: Makes 2 cups sauce
Makes 2 cups sauce
Ingredients
Ingredients
- 1 Scotch bonnet pepper, or 2 serrano chiles
- 1/2 cup thinly sliced peeled carrots (from 2 thin carrots)
- 1/2 cup sliced white onion
- 2 cups distilled white vinegar
- 1 teaspoon sugar
- 2 teaspoons whole allspice berries
- 12 oysters, shucked
Directions
Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Oysters on the Half Shell with Vinegar Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oysters on the Half Shell with Vinegar Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
