Recipe - Oysters Suzette

2 tablespoon Minced shallots
One half cup Red wine
One half teaspoon Coarse salt
1 tablespoon Balsamic vinegar
One fourth pound Cut up unsalted butter; room
temperature
18 Oysters

In a small saucepan combine the shallots, wine, salt, and vinegar. Bring to
a boil, and cook until the liquid has been reduced to about 2 tablespoons.
Remove the pan from the heat, and let cool to room temperature.

Whisk the butter, a piece at a time, into the wine mixture until the
mixture is wellblended and creamy. Do not melt butter.

Makes One half cup, enough for 18 oysters.

Source: "Martha Stewart Living www.marthastewart.com." S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 11 Calories (kcal); trace Total Fat; (26% calories from fat);
1g Protein; 1g Carbohydrate; 4mg Cholesterol; 74mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Recipe from Quincy Jones

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