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Sauteed Oysters Meuniere
Recipe #R1110 | Serves 4
|1 cup all purpose flour|
|2 eggs, beaten|
|24 fresh oysters, shucked|
|2 tbsp MM Extra Virgin Olive Oil|
|2 tbsp butter|
|1/4 cup drained capers|
|1/4 cup fresh lemon juice|
|Sprigs of parsley|
|Warm crusty bread or hot cooked rice|
- Place flour in a shallow bowl. Place beaten eggs in a separate shallow bowl. Dredge oysters in flour and then dip them in the beaten eggs.
- Heat the olive oil in a large skillet over medium heat. Pan-fry the seasoned oysters about 2 minutes on each side, until golden brown. Add the butter, capers and lemon juice; stir and cook for 1 minute.
- Garnish with parsley and serve at once with crusty bread or rice, as desired.
|Note:||Sauté oysters with a buttery lemon-caper sauce. Try this method with other favorite seafood.|
|Preparation:||Quick to Cook|
|Main Ingredient:||Oysters, Oysters|
|Course:||Appetizer, Lunch, Dinner, Snack, Appetizer, Lunch, Dinner, Snack|