| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hmong |
Oysters, Appetizers |
1 |
Servings |
INGREDIENTS
| 10 |
|
Fresh oysters |
| 10 |
|
Toast points |
| 1 |
|
Lemon; sliced into wedges |
| 1 |
tb |
Finely minced shallot |
|
|
Crushed ice |
INSTRUCTIONS
1. Clean the oysters by scrubbing the shells with a brush. Shuck the
oysters.
2. Fold a towel in layers, covering your hand with it. Hold the oyster in
one hand with the flattest half of the shell up, keeping the oyster even in
your hand so the liquor doesn't spill out. Take the blade and force it into
the shell at the hinged edge, exert some pressure and pry the shell open.
Cut around the edge of the shell to remove the top half. Next, cut the
muscle under the oyster to release it from the shell. Shuck the remaining
oysters.
3. Cover the oysters with plastic wrap and chill in the refrigerator for
about 30 minutes but no longer than one hour.
4. Spread an inch of crushed ice on a serving platter and arrange the
oysters on top.
5. Arrange the baguette slices, about 1/4 inch thickness, on a baking
sheet. Place under a hot broiler and toast on both sides.
6. Serve oysters with toast points, lemon wedges and finely minced shallot.
Notes: Oysters keep very well when properly refrigerated. You can visit
your fishmonger and buy them a couple days ahead of time.
Recipe by: http://www.sugarplums.com/ezine/romanticfoods.html
Posted to recipelu-digest Volume 01 Number 587 by RecipeLu
<recipelu@geocities.com> on Jan 23, 1998
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