001 Times

对我等食客来说，懂得如何品尝海鲜是成为职业食客的必修之课.

Stella’s绝对是食客必选，其生蚝之鲜，之美，一口吞下去，鲜甜而不腥的汁顿时让你满口生香，再一口咬下去，哇，不得了，简直魂也丢命也不要…

生蚝吃的是原味，但是恰当的调味会大大加分，按照Stella’s的标准，我特意找到这个recipe,食客有福啦！

Mignonette Sauce

Yield: sauce for 36 oysters1/2 cup dry white wine
1 tablespoon sherry vinegar
1 shallot, finely chopped
white pepper to taste
salt as needed

Place wine and vinegar in saucepan and reduce to one-half. Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty). Set aside to steep. As you shuck your oysters, collect their juices and add to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.

我本来想眯着眼睛做陶醉状，可是转眼间一打生蚝吃下去后，心情那个好啊天空那个蓝啊 *_*
..