Oysters mosska
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | vegetable oil |
| ¼ | cup | diced onion |
| 1½ | tablespoon | chopped garlic |
| 1.00 | pint | oysters with their liquor |
| 1.00 | cup | brown stock |
| 1.00 | tablespoon | chopped parsley |
| 1 | bayou blast - {emeril's creole seas; oning}, see * | |
| 1.00 | cup | bread crumbs |
| 2.00 | tablespoon | grated parmesan cheese |
| 1.00 | tablespoon | chopped basil |
| 1.00 | tablespoon | olive oil |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat a broiler. In a saute pan cook onions in vegetable oil, add garlic and toss for 1 minute. Add oyster liquor and stock and bring to a boil. Reduce liquids by half. Reduce heat to simmering, add oysters and parsley, and heat through. Adjust seasonings to taste with Bayou Blast. Pour into a shallow baking dish. Combine bread crumbs, cheese, basil, 1 teaspoon Bayou Blast and olive oil; use to top oysters. Broil until top is browned and bubbly, about 8 minutes.
This recipe yields 2 to 3 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-096 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-20-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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