Oyster Martinis with Beluga Caviar Recipe

Preparation: Combine the shallots , chives , vinegar , and pepper to make a mignonette sauce and reserve. Shuck oysters , loosen muscle from bottom shell, then remove top shell. To assemble hors d'oeuvre: Place the shells on a bed of crushed ice. Place an oyster inside each shell. Top each with a teaspoon of mignonette sauce and a dollop of caviar . Yield: 6 servings Nutritional facts per serving (6 oysters per serving): 50 calories, 4 g protein, 5 g carbohydrate, 3 g fat, 65 mg cholesterol, 170 mg sodium. Recipe Source: Garde Manger: The Art and Craft of the Cold Kitchen by Culinary Institute of America (John Wiley & Sons Inc) Reprinted with permission.