Oysters souvenir de tahaa

4 servings

Ingredients

Quantity Ingredient
20 mediums Oysters
1 cup Bread crumbs
1 tablespoon Mint, fresh, chopped
1 tablespoon Thyme, fresh, chopped
1 tablespoon Marjoram, fresh, chopped
1 tablespoon Oregano, fresh, chopped
8 ounces Wine, white, dry
2 ounces Juice, lemon
4 ounces Cream, heavy
4 ounces Butter
4 tablespoons Shallots, chopped
4 eaches Shells, oyster, halves
4 eaches Parsley, sprigs
1 tablespoon Shallots, fresh, chopped
1 tablespoon Parsley, fresh, chopped
2 tablespoons Flour
3 larges Eggs
1 tablespoon Butter
1 tablespoon Oil, olive
Salt (to taste)
Pepper (to taste)
Oyster juice, from the shucked oysters
2 eaches Limes, halved
1 tablespoon Chives, chopped

Directions

OYSTERS AND BREADING

CREAM OF SHALLOTS SAUCE

ASSEMBLY

Oysters and Breading: ===================== Beat the eggs in a bowl and set aside. Add fresh herbs to the bread crumbs and set aside. Shuck oysters and save juice and shells.

Place the oysters on a dry towel. Sprinkle well with flour. Dip oysters into egg mixture and then into crumb/herb mixture. Place oysters on a dry towel and put them in the refrigerator.

Cream of Shallots Sauce: ======================== In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm.

Assembly: =========

In a large saute pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter sizzles.

Add the oysters and cook for 1 minute on each side until light brown and crispy on the outside.

Remove and place the oysters on paper towels to soak up some of the fats.

Warm serving plates. Pour some of the sauce onto the plates and place an oyster shell in the center of the plate with a garnish of parsley and half a lime.

Arrange the oysters in circular pattern around the garnish.

Serve immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA From: Rob Stewart Date: 09-09-94

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