| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | 1 | Servings | ||
INGREDIENTS
| 12 | Oysters; in the shell | |
| 3/4 | c | Bread crumbs |
| 3 | tb | Flat-leaf parsley; finely chopped |
| 1 | Garlic clove; crushed | |
| 1/2 | Lemon; juice of | |
| Olive oil; to taste | ||
| Salt and freshly cracked black pepper; to taste |
INSTRUCTIONS
<excerpt>The Aphrodisiac Cookbook http://www.digitalchef.com/kitchen/channels/recipes/ The next best alternative to raw. Oyster aficionados Marie and Richard tested this recipe too, reaffirming in the process the oyster's aphrodisiac power over them: "Oysters take us back to our honeymoon in New Orleans when we consumed about 3 to 4 dozen a day. Perhaps that memory contributed to the fun we had now, three years later, grilling oysters together and eating them in our make-do, candle-lit picnic in the living room floor." Author: Martha Hopkins/Randall Lockridge Publication: InterCourses: An Aphrodisiac Cookbook Preparation Steps Estimated Time: 30 min 1 Remove the top shell of the oysters, being careful not to lose the liquor. (It will make a nice juice for the oysters to simmer in.) 2 Combine the bread crumbs, parsley, and garlic in a small bowl. Spoon on each oyster. Sprinkle with lemon juice, olive oil, salt, and pepper. 3 Grill for 12 minutes or until the bread crumbs are golden. 4 For a simpler version, simply clean the oysters, place on medium-hot grill, and remove when they begin to open. Shuck, squeeze with lemon, et voila. Serves: 2 - 12 oz portions Yield: 1 1/2 lb Posted to recipelu-digest by LSHW <[email protected]> on Feb 15, 1998
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