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OYSTERS CORPUS
Andre Touboule, Texas Culinary Academy

2 tomatoes, diced
2 onions, diced
1 teaspoon oregano, chopped
4 garlic cloves, minced
1 oz. olive oil
1/2 oz. tomato paste
salt & pepper to taste
4 oz. tomato juice
1/2 bulb julienned fennel, steamed
8 Nice olives
2 oz. white wine
2 oz. Pernod
24 Texas oysters, shucked

1. Sauté onions and garlic in olive oil then add the tomatoes.
2. Deglaze with white wine. Add tomato juice, tomato paste, fennel, olives and oregano. Cook until thick.
3. Sauté the oysters in olive oil until lightly brown. Flambe with Pernod 3 minutes.
4. Add the oysters to the tomato mixture, adjust seasoning and serve.

Serves 4

Percent Daily Value per serving: Iron - 68%; Zinc - 511%; Vitamin B12 - 804%

Questions or comments: oysters@agr.state.tx.us