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Thursday, March 20, 2008

"Knock-Off" Oysters Bingo Recipe


2 tablespoons white wine vinegar

1/2 teaspoon sea salt (or to taste)

freshly ground black pepper

1 baguette cut in slices and toasted till crisp outside, still tender inside (I use a whole grain baguette)

4 cups baby spinach or baby greens

24 shucked oysters with their liquor or 1/2 pint if you are buying them already shucked (I would use the smaller standards or selects)

5 shallots peeled and chopped fine

2 tablespoons butter

Melt butter in medium sauté pan.

Add chopped shallots and cook over medium-low heat until transparent. Add vinegar, and then add oysters with their liquor.

Stir gently until oysters are just cooked (the fringes of the oyster will look like ruffles). Do not overcook. Add salt and pepper to taste.

To assemble: On a salad plate, place a handful of greens, then place 2-3 toast slices on top of greens.

Ladle the oyster-shallot mixture with liquid over the bread and greens and serve immediately.

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1 comment:

Deborah Dowd said...

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