Recipe - Oysters Mexicana

One fourth cup Rice vinegar
1 One half teaspoon Minced peeled fresh ginger
1 Green onion; (green part
only),
; thinly cut or sliced up
One half teaspoon Grated lemon peel
12 Fresh oysters

Combine first 4 ingredients in small bowl. Let stand 15 minutes.

To open oysters: Using towel, hold oyster flat on work surface, flat shell
up. Insert tip of oyster knife into hinge and twist to open shell. Slide
knife along inside of upper shell to free oyster from shell; discard upper
shell. Slide knife under oyster to free from lower shell; leave in shell.
Repeat with remaining oysters. Arrange oysters on edge of two plates.
Divide sauce between 2 small bowls. Place one bowl in the center of each
plate and serve.

Serves 2.

Bon Appetit February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.