| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, And, Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick Unsalted Butter — at |
|
|
Room temperature |
| 1/4 |
c |
Dried Bread Crumbs |
| 1/4 |
c |
Scallions — sliced |
| 1/4 |
c |
Celery — chopped |
| 1 |
tb |
Fresh Tarragon Leaves — |
|
|
Chopped |
| 1/4 |
ts |
Salt |
|
|
Fresh Ground Black Pepper — |
|
|
To taste |
| 1 |
pn |
Cayenne Pepper |
| 12 |
|
Fresh Oysters — on the half |
|
|
Shell |
INSTRUCTIONS
1. Preheat the broiler. Arrange the broiler rack 3 to 4 inches from the
heat.
2. In the container of a food processor, puree the butter, bread crumbs,
scallions, celery, tarragon, salt, black pepper, and cayenne until smooth.
3. With a small sharp knife, cut below each oyster to release it from its
shell.
4. Arrange each oyster in its shell on a baking sheet. Spread some of the
butter on each oyster.
5. Broil just until golden and crisp, 2 to 3 minutes. Serve immediately.
Yield: 2 servings
Posted to MM-Recipes Digest V3 #190
Date: Sat, 06 Jul 1996 14:34:44 -0400
From: Lloyd <lloyd2@mindspring.com>
Recipe By : Pat Gold <plgold@IX.NETCOM.COM>
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”