"Brined Holiday Oysters on the Half Shell Recipe"
24 live oysters, shucked, liquor and shells reserved
8-ounce bottle clam juice
1/4 cup extra-virgin olive oil
1 large or 2 medium shallots, minced
2 garlic cloves dry roasted in a skillet and crushed
1 teaspoon chopped marjoram or 1/2 teaspoon dried
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Pinch cayenne pepper
2 tablespoons white wine vinegar
Juice of 2 medium lemons
Drain liquor from oysters into 1 cup measuring cup. Add enough
clam broth to oyster liquor to measure 1 cup total. Reserve 24 oyster
shells with deep cups in bowl; cover and refrigerate.
Heat oil in large shallow saucepan over medium heat. Add shallots
and sauté until very soft, about 2 minutes. Add garlic, marjoram,
pepper, salt, and cayenne pepper; saute 1 minute. Add oyster liquor
mixture and vinegar. Bring to boil. Reduce heat to low. Add oysters
and simmer gently until oysters begin to plump and curl around edges,
about 3 minutes. Remove from heat. Immediately transfer oyster mixture
to medium glass bowl. Stir in lemon juice. Cover and refrigerate
at least 2 hours or up to 1 day.
TO SERVE: Spoon oysters and some of juice onto reserved shells
and serve immediately.
ALTERNATIVE: Pre-shucked oysters can be used for this recipe. Their
flavor isn't quite as briny, but they will still be tasty. Serve
the oysters, drained in this case, on crackers, toast points, or
crisp flour tortilla wedges.
Recipe created exclusively for Cooking.com by Cheryl Alters Jamison
& Bill Jamison.
| Nutrition Facts
Facts per Serving
Calories: 47 Fat: 1g Carbohydrates: 4g
Cholesterol: 25mg Sodium: 141mg Protein: 5g
Fiber: 0g % Cal. from Fat: 19% % Cal. from Carbs: 34%
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