Author Notes
Some things should not be messed with, gussied up or otherwise violated. Oysters are just such a food. I say choose the best you can find– so that all the "cook" needs to do is make 'em pretty! —Sippity Sup (Greg Henry)
Ingredients
-
1/2 cup
red wine vinegar
-
2 tablespoons
sherry vinegar
-
2 tablespoons
the very best extra-virgin olive oil
-
2 tablespoons
red onion, minced
-
1/2 teaspoon
finely crushed white pepper
-
crushed red pepper flakes, to taste
-
1 pinch
excellent sea salt
-
24
oysters, freshly shucked on the half shell
Directions
-
In a small bowl, combine vinegar, olive oil, shallots, white and red pepper and salt and whisk to blend. Spoon atop oysters or serve alongside.
-
Please remember to wait to shuck the oysters until just before serving to keep them as fresh as the sea as possible.
See what other Food52ers are saying.