Recipes | James Beard Foundation

Recipes | James Beard Foundation

archive.jamesbeard.org

Oysters on the half shell are topped with finely diced tomatoes and a creamy mignonette in this simple hors d'ouevre.

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Ingredients

  • 24 oysters
  • 1 tomato
  • 3 shallots, finely minced
  • 1 bunch chives, minced
  • 1 cup heavy cream
  • 3 tablespoons plus 1 1/2 teaspoons white balsamic vinegar
  • 1 bunch chervil, leaves picked and stems discarded

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