| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
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 |
cn |
(3-oz) pimientos; drained and finely diced |
| 20 |
|
Oysters; shucked and left on the half shell |
| 5 |
sl |
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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