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Active Time: 20 Minutes
Total Time: 2 Hours 20 Minutes
Yield: Makes 24
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RECIPE INGREDIENTS
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DIRECTIONS
Drain liquor from oysters into 1 cup measuring cup. Add enough clam broth to oyster liquor to measure 1 cup total. Reserve 24 oyster shells with deep cups in bowl; cover and refrigerate.
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Heat oil in large shallow saucepan over medium heat. Add shallots and sauté until very soft, about 2 minutes. Add garlic, marjoram, pepper, salt, and cayenne pepper; saute 1 minute. Add oyster liquor mixture and vinegar. Bring to boil. Reduce heat to low. Add oysters and simmer gently until oysters begin to plump and curl around edges, about 3 minutes. Remove from heat. Immediately transfer oyster mixture to medium glass bowl. Stir in lemon juice. Cover and refrigerate at least 2 hours or up to 1 day.
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TO SERVE: Spoon oysters and some of juice onto reserved shells and serve immediately.
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ALTERNATIVE: Pre-shucked oysters can be used for this recipe. Their flavor isn't quite as briny, but they will still be tasty. Serve the oysters, drained in this case, on crackers, toast points, or crisp flour tortilla wedges.
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Recipe created exclusively for Cooking.com by Cheryl Alters Jamison & Bill Jamison.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 24
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