OYSTERS CAPRI
Intoxicating. This dish will will seduce anyone. Makes enough
for 1 dozen for each of you. You may want to cook a whole bushel
before it's all over. Remember to save room for dessert, a' la bed room.
- 24 fresh oysters in shell
- 4 tablespoons
butter
- ¾ cup minced scallions
- 1 clove of garlic,
minced fine
- 2 tablespoon
flour
- ½ cup white wine
- 2 egg yolk
- 1/3 cup heavy cream
- 1/2 cup finely diced mushrooms
- ¼ grated parmesan cheese
- 3 tablespoons
bread crumbs
Hot pepper sauce
salt and pepper
a drizzle of olive oil
¼ cup of julienned fresh basil
- Wash the outside of the oysters in cold water. Open the oysters carefully (put a oyster
knife or flat screw driver into the hinge on the back of the oyster. Grasp firmly and
twist the hinge until it pops open) as not to loose any of their liquor. Strain the liquor
through a strainer lined in cheese cloth or paper towels and measure. There should be
about 1 cup. If necessary, add some white wine. Set aside.
- In a roasting pan or two crumple foil in the bottom to hold the oysters in place.
Arrange the oysters in the pan.
- Melt the butter in a saucepan, add the garlic and scallions and sauté until soft, about
2minutes. Stir in the flour and cook for 1minute, stirring. Gradually stir in the wine and
oyster liquor. Bring to a boil and simmer for 5 minutes. Season to taste with salt, pepper
and hot sauce.
- Mix the cream and egg yolk in a small bowl and stir into the sauce in the pan until
thickened. Remove from heat and stir in the mushrooms.
- Spoon over the oysters. Mix the Parmesan cheese and the bread crumbs and sprinkle over
the tops.
- Bake in a preheated oven at 400° for 15 to 20 minutes until golden brown.
Serve hot on plates. Drizzle lightly with a little olive oil and pinch of
basil.
get down on em'
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