| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Appetizers, Seafood | 4 | Servings |
INGREDIENTS
| 16 | Freshly shucked oysters | |
| 6 | oz | Dry white wine |
| 2 | oz | Olive oil |
| 2 | oz | Fresh lemon juice |
| 1/4 | t | Salt |
| 1/4 | t | White pepper |
| 1/4 | t | Dried thyme |
| 1/4 | t | Dried chervil |
| 1 | t | Chopped fresh parsley |
| 1 | Garlic clove, crushed |
INSTRUCTIONS
Place all ingredients in nonreactive pot. Bring to a boil over moderate heat. Remove from heat and allow to cool to room temperature. Remove crushed garlic clove before serving. Serves four as a first course, two as a light entree. This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes. Be sure to serve fresh heated French bread with sweet butter to sop up these wonderful juices.
A Message from our Provider:
“You’re never too old for God”
Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 148.3mg
Potassium: 52.3mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g