Oysters a l'ancienne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Green bell peppers; finely chopped |
| 1¾ | cup | Finely chopped fresh mushrooms |
| ⅓ | cup | Finely chopped shallots |
| 1½ | pounds | Unsalted butter |
| 1 | can | (3-oz) pimientos; drained and finely diced |
| 20 | Oysters; shucked and left on the half shell | |
| 5 | slices | Bacon; cut into 4-inch pieces |
Directions
Saute finely chopped vegetables, except pimiento, in 1 lb butter until translucent. Cool mixture in an ice bath. As it cools, whisk in remaining butter, then stir in diced pimiento. Cooling can be done by setting bowl containing sauteed vegetables in a larger bowl of ice and stirring mixture occasionally. Or, overbent or vegetable will be mushy. Arrange oysters on the half shell on a baking sheet and top each with 1 tbs. of butter mixture. Top with a slice of bacon. Bake 7 to 10 minutes in a 500F oven until oysters are shirred and bacon is cooked.
CHE
MONTROSE, HOUSTON
WINE: MEURSAULT, 1978
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .