James Beard Foundation
Oysters on the half shell are topped with finely diced tomatoes and a creamy mignonette in this simple hors d'ouevre.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Oyster knife
- Chef's knife
- Paring knife
- Cutting board
- Pot
- Stove
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
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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