Deviled oysters w mango slaw and tabasco butter sauce

Yield: 4 Servings

Measure Ingredient
16 \N Fresh oysters; shucked, reserve 8 shells
¼ cup Minced shallots
3 tablespoons Minced garlic
¼ cup Cooked and crumbled bacon
2 tablespoons Chopped thyme
2 tablespoons Chopped parsley
1 tablespoon Cracked black pepper
¼ cup Mayonnaise
2 tablespoons Dijon mustard
2 \N Hard boiled eggs; chopped fine, yolks & whites separated, also keep each egg separate
¼ cup Bread crumbs; (1/4 to 1/2) *see Note
1 teaspoon Tabasco pepper butter sauce; see recipe
1 teaspoon Worcestershire sauce
\N \N Salt and lemon juice; to taste
\N \N Parsley sprigs; for garnish
\N \N Sour Mango Slaw; see recipe
\N \N Tabasco Pepper Butter Sauce; see recipe

Preheat broiler.

After oysters are shucked reserve the juice and place in a larger mixing bowl. Chop the oysters, basically cutting each oyster into four pieces. Add to oyster juice in mixing bowl with remaining ingredients, reserving one hard boiled egg for garnish. Mix well and season with salt and lemon juice.

Divide deviled oyster mixture among the 8 reserved oyster shells. Place oysters on baking sheet and place under broiler. Broil 4 to 5 minutes or until well browned on top. Remove from oven.

Place 2 oyster shells on each plate. Pile sour mango slaw next to oysters.

Drizzle with Tabasco pepper butter sauce. Garnish with parsley sprig and reserved chopped eggs. Serve.

NOTE: Start with ¼ cup bread crumbs. If oysters are especially juicy, you need to add up to another ¼ cup bread crumbs.

Original title: DEVILED OYSTERS WITH SOUR MANGO SLAW AND TABASCO PEPPER BUTTER SAUCE

Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING

Recipe by: Dean Fearing

Posted to MC-Recipe Digest V1 #818 by Holly Butman <butma001@...> on Sep 28, 1997

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