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4 to 8 servings
hot red pepper
Thinly slice green onions. Core and seed pepper, then finely chop. It should measure about 1 teaspoon (5 mL). Finely chop shallot. It should measure about 2 tablespoons (30 mL). In a small bowl, stir onions with pepper, shallot and vinegar. Serve right away or cover and refrigerate up to a day. As close to serving time as possible, open oysters and discard top shells. Using an oyster shucker, detach oysters from bottom shells for easy eating. Fill a large shallow bowl with crushed ice, then place bowl on a serving tray. Nestle oysters with bottom shells into ice. Spoon about 1 teaspoon (5 mL) sauce over each oyster.