| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
18 |
Oysters |
INGREDIENTS
| 1/4 |
c |
Pine nuts |
| 3 |
|
Garlic cloves; peeled |
| 2 |
|
Shallots; peeled |
| 2 |
tb |
Parsley, fresh; chopped |
| 2 |
tb |
Chives, fresh; chopped |
| 2 |
tb |
Juice, lemon |
| 1 |
tb |
Brandy |
| 1 |
ts |
Pepper, black |
| 3/4 |
c |
Butter; room temperature |
| 18 |
|
Oysters; in shells, scrubbed |
|
|
Rock salt |
INSTRUCTIONS
Scatter pine nuts in a pie plate nd bake in a 350 degree oven until golden,
4-6 minutes. Pour toasted nuts into a food processor along with the garlic,
shallots, parsley, chives, lemon juice, brandy and pepper; whirl until
finely chopped. Slowly add the butter and pulse until just blended; bits of
all the ingredients should still be visible. Shuck oysters and discard top
shells. Nestle oysters, in their bottom shells, in a 1/2 inch layer of rock
salt in a baking pan or shallow oven-proof dish. Spoon about 1 teaspoon
butter on top of each oyster (freeze leftover butter) Bake oysters in a 375
degree oven until they become firm and butter melts, 8-10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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