Oysters a l'ancienne

4 Servings

Ingredients

Quantity Ingredient
2 larges Green bell peppers; finely chopped
1¾ cup Finely chopped fresh mushrooms
⅓ cup Finely chopped shallots
1½ pounds Unsalted butter
1 can (3-oz) pimientos; drained and finely diced
20 Oysters; shucked and left on the half shell
5 slices Bacon; cut into 4-inch pieces

Directions

Saute finely chopped vegetables, except pimiento, in 1 lb butter until translucent. Cool mixture in an ice bath. As it cools, whisk in remaining butter, then stir in diced pimiento. Cooling can be done by setting bowl containing sauteed vegetables in a larger bowl of ice and stirring mixture occasionally. Or, overbent or vegetable will be mushy. Arrange oysters on the half shell on a baking sheet and top each with 1 tbs. of butter mixture. Top with a slice of bacon. Bake 7 to 10 minutes in a 500F oven until oysters are shirred and bacon is cooked.

CHE

MONTROSE, HOUSTON

WINE: MEURSAULT, 1978

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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