Saturday, March 20, 2010


Requested by Gerald C.
Recipe By : Louise
Serving Size : 2
Categories : Soups, Seafood, Oysters
8 Freshly opened oysters
1 t Worcestershire
2 tb Butter
1 oz Of clam juice
1/4 c Oyster liquor
1/2 ts Paprika
1 d Of celery salt
1 c Half-and-half
1. Place all of the ingredients except half-and-half and one tablespoon of the butter in the top part of a
double boiler over boiling water. Don't let the top pan touch the water.
2. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl. Add half-and-half and continue stirring briskly, just to a boil. DO NOT BOIL.
3. Serve piping hot topped with the remaining 1 T. butter and sprinkled with paprika.
Note: To make more servings, do 2 at a time. Have bowls hot, and heat half-and-half before adding.
ALSO: Canned oysters may be used.

The Big Book of Fish & Shellfish: More Than 250 Terrific Recipes (Big Book (Chronicle Books))

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