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Recipe
Sauteed Oysters Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 492g | |
| Calories 858 | |
| Calories from Fat 648 | 76% |
| Total Fat 73.56g | 92% |
| Saturated Fat 44.49g | 178% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 1115mg | 46% |
| Potassium 639mg | 18% |
| Total Carbs 30.87g | 8% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.19g | 1% |
| Protein 20.12g | 32% |
Ingredients Convert Measures
- 24 fresh oysters in their own liquor (refrigerated) or possibly 2 (8 ounce.) cans sm. oysters
- 4 puff pastry shells (Pepperidge Farm frzn are best)
- 4 tbsp. butter
- Cayenne pepper
- 1 tbsp. flour
- 1 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 1/2 c. heavy cream
- 1/3 c. dry Madeira wine
- 3/4 c. finely minced parsley
Directions
- Place frzn patty shells in 400 degree oven. Will take about 25 min to bake and brown. May make ahead and hot at 400 degrees for 5 min. Just before serving, remove small circles of pastry from center of shells. Open oysters; drain well. Remove any bits of shell. In skillet, slowly heat butter. Don't brown.
- Add in oysters. Salt lightly, if you like. Shake on just a dash of cayenne pepper. Sprinkle on flour. Cook gently for 4 min or possibly till edges curl. Add in Worcestershire and lemon juice. Add in more butter, if needed. Stir in heavy cream and Madeira wine. Cook gently 4 or possibly 5 min so mix thickens into a nice creamy sauce. Turn off heat.
- When ready to serve, taste sauce for flavor and adjust seasoning, if needed. Reheat over low heat. If sauce thickens too much, stir in a little more cream or possibly Madeira. Stir in 1/2 c. cut parsley. Place hot patty shells on individual plates and heat oysters on top and around. Sprinkle with rest of parsley and paprika.
- Nice as light supper or possibly as luncheon dish with salad.