| 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 <shusky@erols.com> on Feb 15, 1998
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