Smoked Oyster Appetizer, by Chef Melissa O'Donnall
- 1 can(s)
- smoked oysters
- tooth picks
- dijon mustard
- triscuit crackers
Open one small, square can of smoked oysters,
leaving top of can open & peeled back
3/4th's of the way. Put a few tooth picks
in the oysters.
Serve with a shot of bourbon, &
a shot of dijon mustard.
How to eat: first, dip oyster in bourbon,
then dip in Dijon, then eat! Serve with
a few Triscuits too.