 |
|
[Navajo Grill Oyster Rockefeller Soup] [Oysters Medicis] [Pan Roasted Texas Oysters]
[Warm Oysters in Truffle Cream] [Oyster Stew with Cilantro Pesto]
[Oyster Nachos]
OYSTERS
MEDICI
Andre' Touboule, Texas Culinary Academy, Austin, TX
24 oysters on the half shell
1 lb. spinach
4 oz. Pernod
salt as needed
5 oz. grated parmesan cheese
12 oz. cream sauce
butter as needed
De-rib the spinach and sauté until done. Flambe with Pernod. Remove oysters from the shell. Line oyster half shells with spinach leaves. Place oysters, cream sauce and parmesan cheese on top. Bake at 400 degrees until done (about 10 minutes). Serves 4
Home l About l Where to Buy l Recipes l Events l Marketing l Links
Questions or comments: oysters@agr.state.tx.us
