smoked oyster appetizer, by chef melissa o'donnall
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The tv show "On The Rocks," featured a dive struggling dive bar in San Diego, CA called The London's West End. This recipe was developed by Chef Melissa O'Donnall for the re-opening of that bar.
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yield
1 - 2 people
prep time
5 Min
method
No-Cook or Other
Ingredients For smoked oyster appetizer, by chef melissa o'donnall
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1 cansmoked oysters
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tooth picks
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bourbon
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dijon mustard
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triscuit crackers
How To Make smoked oyster appetizer, by chef melissa o'donnall
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1Smoked Oysters: 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.
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