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Home| Oysters on the Half Shell With Fennel-Coriander Mignonette
Oysters on the Half Shell With Fennel-Coriander Mignonette
Oysters on the Half Shell With Fennel-Coriander MignonetteOysters on the Half Shell With Fennel-Coriander Mignonette

Recipe Courtesy of Ming Tsai

12 oysters (Belons or Kumamotos)
1/2 cup finely diced fennel (save the sprigs for garnish)
1/4 cup minced shallots
1 teaspoon toasted and coarsely ground coriander
1/2 cup rice wine vinegar
12 dashes hot pepper sauce
Plate of crushed ice or rock salt

In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top
of oysters. Put one dash of hot pepper sauce on each oyster. Place on 
plate of ice and fennel sprigs and serve immediately.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time:
Difficulty: Easy

Copyright 2013 Ming Tsai