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SKU
7602 7606 7607 7605 R183

Feast of Many Oysters

Feast of Many Oysters

Mignonette Sauce:
  In a small bowl, combine Ground White Pepper, Prosecco, white wine vinegar, Freeze Dried Shallots, French Grey 'Dried' Salt (Fine).  Let sit for 20 minutes before using. 

Oysters:  Place oysters on a baking sheet.  Season 2 oysters with a drop of Organic Infused Extra Virgin Olive Oil, Lemon and Mediterranean Citrus Herb Blend, 2 oysters with Rosemary Garlic Blend, 2 oysters with Spicy Italian Roasted Garlic Blend, and 2 oysters with Spicy Italian Sundried Tomato Blend.  Season 4 oysters with the Mignonette Sauce.  Sprinkle Parmesan cheese on all of the oysters.  Broil on high in the oven for 5 minutes.  Serve with a side of lemon.

- 12 oysters, freshly shucked

- ¼ teaspoon (5194) Ground White Pepper

- 3 tablespoons Prosecco

- ¼ cup white wine vinegar

- 2 tablespoons (5170) Freeze Dried Shallots

- ¼ teaspoon (4049) French Grey 'Dried' Salt

- ½ t (7605) Mediterranean Citrus Herb Blend

- ½ teaspoon (7602) Rosemary Garlic Blend

- ½ teaspoon (7606) Spicy Italian Roasted Garlic Blend

- ½ teaspoon (7607) Spicy Italian Sun Dried Tomato Blend

- 1 tablespoon Parmesan cheese

- 1 tablespoon Organic Infused Extra Virgin Olive Oil, Lemon

Oysters can be served raw with the same preparation or even placed on a hot grill for 5 minutes.

Our spice blends come to life in this decadent dish

 

 

More Information
SKU 7602 7606 7607 7605 R183
Ingredients

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Prep Time 20 Minutes
Cook Time 5 Minutes
Total Time 25 Minutes
Yield 2 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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