Clancy’s Fried Oysters With Brie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Emlive02 | 4 | Servings | |
INGREDIENTS
| 1 | Dozen Louisiana oysters | |
| shucked | ||
| Emeril's Essence, see * Note | ||
| 1 | c | Flour |
| 1/2 | c | Vegetable oil |
| 4 | oz | Brie cheese wheel, cut 12 |
| equal slices | ||
| 1 | T | Olive oil |
| 2 | T | Minced shallots |
| 1 | T | Chopped garlic |
| 1 | lb | Fresh spinach, washed |
| stemmed |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Pat the oysters dry. Season the oysters with Emeril's Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 464
Calories From Fat: 293
Total Fat: 33.1g
Cholesterol: 0mg
Sodium: 1008.5mg
Potassium: 583.5mg
Carbohydrates: 31.8g
Fiber: 5.3g
Sugar: 1.7g
Protein: 12.3g