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SERVES 4
Only the Pennsylvania Dutch would think of eating oysters with cider vinegar. This was my grandfather's favorite start to a Thanksgiving dinner. My mother still eats them this way.
INGREDIENTS
Shuck the oysters, keeping the oyster and juices in half of the shell. Place 6 shells on each serving plate. Drizzle each oyster with about 1/2 teaspoon of vinegar, more or less according to taste. Sprinkle with salt and pepper. Serve immediately.
Notes: Actually, my grandfather was never that fancy. He just placed the oysters and juices in a small bowl, adding the vinegar, salt and pepper. If you don't want to eat raw oysters, these would be very good poached or broiled just until hot, but still plump and juicy.
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