Oyster stuffing for salmon

12 servings

Ingredients

Quantity Ingredient
2 pounds Shucked oysters, throughly rinsed
3 tablespoons Butter
1 each Onion, chopped
1 each Clove garlic, crushed
2 tablespoons Pernod
1 large Bunch parsley, chopped
1 cup Fine bread crumbs
Salt and pepper

Directions

Cut each oyster into 4 - 6 pieces, depending on size.

Melt butter and saute onion and garlic until soft, Add Pernod and oysters and cook 1 minute. Add parsley and breadcrumbs, season to taste.

Fill cavity of salmon and bake as directed.

VARIATION: Substitute spinach for parsley. Use 1 bunch spinach, steam until wilted, squeeze out excess water, chop and add to recipe.

Source: Official Expo 86 Cookbook Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 20mn Cholesterol per serving: Marks:

Submitted By LESLIE GRATTON On 07-09-95

Related recipes