| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4 | Servings | ||
INGREDIENTS
| 16 | Fresh oysters; shucked, reserve 8 shells | |
| 1/4 | c | Minced shallots |
| 3 | tb | Minced garlic |
| 1/4 | c | Cooked and crumbled bacon |
| 2 | tb | Chopped thyme |
| 2 | tb | Chopped parsley |
| 1 | tb | Cracked black pepper |
| 1/4 | c | Mayonnaise |
| 2 | tb | Dijon mustard |
| 2 | Hard boiled eggs; chopped fine, yolks & whites separated, also keep each egg separate | |
| 1/4 | c | Bread crumbs; (1/4 to 1/2) *see Note |
| 1 | ts | Tabasco pepper butter sauce; see recipe |
| 1 | ts | Worcestershire sauce |
| Salt and lemon juice; to taste | ||
| Parsley sprigs; for garnish | ||
| Sour Mango Slaw; see recipe | ||
| Tabasco Pepper Butter Sauce; see recipe |
INSTRUCTIONS
Preheat broiler. After oysters are shucked reserve the juice and place in a larger mixing bowl. Chop the oysters, basically cutting each oyster into four pieces. Add to oyster juice in mixing bowl with remaining ingredients, reserving one hard boiled egg for garnish. Mix well and season with salt and lemon juice. Divide deviled oyster mixture among the 8 reserved oyster shells. Place oysters on baking sheet and place under broiler. Broil 4 to 5 minutes or until well browned on top. Remove from oven. Place 2 oyster shells on each plate. Pile sour mango slaw next to oysters. Drizzle with Tabasco pepper butter sauce. Garnish with parsley sprig and reserved chopped eggs. Serve. NOTE: Start with 1/4 cup bread crumbs. If oysters are especially juicy, you need to add up to another 1/4 cup bread crumbs. Original title: DEVILED OYSTERS WITH SOUR MANGO SLAW AND TABASCO PEPPER BUTTER SAUCE Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING Recipe by: Dean Fearing Posted to MC-Recipe Digest V1 #818 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”