| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Seafood | 4 | Servings |
INGREDIENTS
| 2 | Green bell peppers | |
| finely chopped | ||
| 1 3/4 | c | Finely chopped fresh |
| mushrooms | ||
| 1/3 | c | Finely chopped shallots |
| 1 1/2 | lb | Unsalted butter |
| 1 | 3-oz pimientos drained | |
| and finely diced | ||
| 20 | Oysters, shucked and left on | |
| the half shell | ||
| 5 | Bacon, cut into 4-inch | |
| pieces |
INSTRUCTIONS
Saute finely chopped vegetables, except pimiento, in 1 lb butter until translucent. Cool mixture in an ice bath. As it cools, whisk in remaining butter, then stir in diced pimiento. Cooling can be done by setting bowl containing sauteed vegetables in a larger bowl of ice and stirring mixture occasionally. Or, overbent or vegetable will be mushy. Arrange oysters on the half shell on a baking sheet and top each with 1 tbs. of butter mixture. Top with a slice of bacon. Bake 7 to 10 minutes in a 500F oven until oysters are shirred and bacon is cooked. CHE MONTROSE, HOUSTON WINE: MEURSAULT, 1978 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1382
Calories From Fat: 1217
Total Fat: 138.4g
Cholesterol: 365.7mg
Sodium: 34.5mg
Potassium: 337.5mg
Carbohydrates: 37.3g
Fiber: 2g
Sugar: 15.4g
Protein: 4.9g