| 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
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