| |
| |
| Recipe Source |
|
Author: Bob and Robin Young Source: Adapted from "Coastal Living Magazine"
These oysters-accented by sweet leeks and crunchy hazelnuts-make a wonderful first course for a dinner party. Oyster lovers may want a dozen for themselves as a main course. The leek mixture also can be used as a topping for baked or grilled fish.
|
| |
| Recipe Type |
| Main Dish - Seafood |
| |
| Ingredients |
|
| 2 T |
|
Olive Oil |
|
| 2 c |
|
Leeks, thinly sliced |
|
| ½ c |
|
Hazelnuts, chopped and roasted |
|
| ¼ c |
|
Dry Vermouth |
|
| 2 T |
|
Parsley, fresh and chopped |
|
| ¼ t |
|
Sea Salt |
|
| ¼ t |
|
Black Pepper, fresh ground |
|
| 24 med |
|
Oysters in shell |
|
|
|
| |
| 1 |
Cut a piece of foil twice as long as a large baking sheet. Loosely crumple the foil, and use it to line the baking sheet. Set aside. |
| 2 |
Heat oil in a large skillet over medium-high heat. Add leeks; cook 4 minutes or until they begin to soften, stirring constantly. Cover, reduce heat to medium, and cook 8 minutes or until leeks are tender, stirring occasionally. Remove pan from heat, and stir in hazelnuts and next 4 ingredients. |
| 3 |
Scrub oyster shells. Shuck oysters, discarding tops. Arrange bottoms on crumpled foil (to keep oysters from tipping over). Top oysters evenly with leek mixture. |
| 4 |
Bake at 475°F, in batches, 6 minutes or until oysters plump and edges bubble. Carefully arrange on a platter, and serve immediately. |
|
| |
| Servings: 8 |
| Preparation time: 40 minutes |
| Cooking time: 6 minutes |
| Ready in: 1 hour |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|