Classic oysters on the half shell are given an update here, bathed in a mignonette flavored with blood orange and then sprinkled with zingy Tajín. You can ask your seafood purveyor to shuck the oysters for you and then set them in a lidded container on crushed ice (or shuck them yourself).
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.