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Recipes | Feeding You With Knowledge

Oysters Meunière

Recipe #1110 | Serves 4

Ingredients:

24 fresh oysters, shucked
1 cup flour
2 eggs, beaten
2 tbsp olive oil
2 tbsp butter
1/4 cup capers
1/4 cup fresh lemon juice
1 cup enoki mushrooms
Garnish: sprigs of parsley

Directions:

  1. Dust the oysters with flour and then dip them in the beaten eggs.
  2. Heat the olive oil in a large skillet. Pan-fry the seasoned oysters 2 minutes on each side, until golden brown.
  3. Add the butter, capers, and lemon juice to the oysters in the skillet; stir and cook for 1 minute. Serve at once with the enoki mushrooms sprinkled over the top. Garnish with sprigs of parsley.
Category: Shellfish
Wine: A Full-bodied Sauvignon Blanc
Course: Appetizer, Dinner
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Oysters Meunière

Recipe #1110 | Serves 4

Ingredients:

24 fresh oysters, shucked
1 cup flour
2 eggs, beaten
2 tbsp olive oil
2 tbsp butter
1/4 cup capers
1/4 cup fresh lemon juice
1 cup enoki mushrooms
Garnish: sprigs of parsley

Directions:

  1. Dust the oysters with flour and then dip them in the beaten eggs.
  2. Heat the olive oil in a large skillet. Pan-fry the seasoned oysters 2 minutes on each side, until golden brown.
  3. Add the butter, capers, and lemon juice to the oysters in the skillet; stir and cook for 1 minute. Serve at once with the enoki mushrooms sprinkled over the top. Garnish with sprigs of parsley.
Category: Shellfish
Wine: A Full-bodied Sauvignon Blanc