OYSTERS POACHED IN WHITE WINE
Category: Shellfish, Appetizers
16 Freshly shucked oysters 1/4 ts White pepper
6 oz Dry white wine 1/4 ts Dried thyme
2 oz Olive oil 1/4 ts Dried chervil
2 oz Fresh lemon juice 1 ts Chopped fresh parsley
1/4 ts Salt 1 Garlic clove, crushed
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.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: