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Oysters on the Half Shell with Fennel Coriander Mignonette


24 oysters (Belons or Kumamotos)
1 cup finely diced fennel (save the sprigs for garnish)
1/2 cup minced shallots
2 teaspoons toasted and coarsely ground coriander
1 cup rice wine vinegar
24 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: 8 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.