| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Soups/stews, Fish/shellf | 2 | Servings | |
INGREDIENTS
| 8 | Freshly opened oysters | |
| 1 | ts | Worcestershire |
| 2 | tb | Butter |
| 1 | oz | Of clam juice |
| 1/4 | c | Oyster liquor |
| 1/2 | ts | Paprika |
| 1 | ds | Of celery salt |
| 1 | c | Half-and-half |
INSTRUCTIONS
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. 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. 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. Posted to MM-Recipes Digest V3 #319 Date: Wed, 20 Nov 1996 21:20:16 -0500 From: BobbieB1@aol.com
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