Yield: 1 Servings
Measure | Ingredient |
---|---|
12 \N | Oysters; in the shell |
¾ cup | Bread crumbs |
3 tablespoons | Flat-leaf parsley; finely chopped |
1 \N | Garlic clove; crushed |
½ \N | Lemon; juice of |
\N \N | Olive oil; to taste |
\N \N | Salt and freshly cracked black pepper; to taste |
<excerpt>The Aphrodisiac Cookbook
The next best alternative to raw. Oyster aficionados Marie and Richard tested this recipe too, reaffirming in the process the oyster's aphrodisiac power over them:
"Oysters take us back to our honeymoon in New Orleans when we consumed about 3 to 4 dozen a day. Perhaps that memory contributed to the fun we had now, three years later, grilling oysters together and eating them in our make-do, candle-lit picnic in the living room floor." Author: Martha Hopkins/Randall Lockridge Publication: InterCourses: An Aphrodisiac Cookbook Preparation Steps
Estimated Time: 30 min
1 Remove the top shell of the oysters, being careful not to lose the liquor. (It will make a nice juice for the oysters to simmer in.) 2 Combine the bread crumbs, parsley, and garlic in a small bowl. Spoon on each oyster. Sprinkle with lemon juice, olive oil, salt, and pepper.
3 Grill for 12 minutes or until the bread crumbs are golden.
4 For a simpler version, simply clean the oysters, place on medium-hot grill, and remove when they begin to open. Shuck, squeeze with lemon, et voila.
Serves: 2 - 12 oz portions
Yield: 1½ lb
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998