Yield: 1 Servings
|12||Oysters; in the shell|
|¾ cup||Bread crumbs|
|3 tablespoons||Flat-leaf parsley; finely chopped|
|1||Garlic clove; crushed|
|½||Lemon; juice of|
|Olive oil; to taste|
|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