Search
by Ingredient

Oysters Souvenir De Tahaa

StarStarStarHalf starEmpty star

Your rating

Recipe

Oysters Souvenir De Tahaa recipe

 

Yield

10 servings

Prep

20 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Oysters and breading
20 medium oysters
Camera
1 cup bread crumbs
Camera
1 tablespoon mint leaves
fresh,
Camera
1 tablespoon thyme
fresh,
* Camera
1 tablespoon marjoram
fresh,
* Camera
1 tablespoon oregano
fresh,
Camera
1 tablespoon shallots
fresh,
Camera
1 tablespoon parsley leaves
fresh,
Camera
2 tablespoons all-purpose flour
Camera
3 large eggs
Camera
1 tablespoon butter
Camera
1 tablespoon vegetable oil
olive
Camera
Cream of shallots sauce
8 ounces wine
white, dry
Camera
2 ounces juice
lemon
*
4 ounces cream
heavy
Camera
4 ounces butter
Camera
4 tablespoons shallots
chopped
Camera
1 x salt
(to taste)
* Camera
1 x black pepper
(to taste)
* Camera
1 x oyster juice
from the shucked oysters
*
assembly
4 each shells
oyster, halves
*
4 each parsley leaves
sprigs
* Camera
2 each limes
halved
Camera
1 tablespoon chives
chopped
Camera

Ingredients

Amount Measure Ingredient Features
Oysters and breading
2E+1 medium oysters
Camera
237 ml bread crumbs
Camera
15 ml mint leaves
fresh,
Camera
15 ml thyme
fresh,
* Camera
15 ml marjoram
fresh,
* Camera
15 ml oregano
fresh,
Camera
15 ml shallots
fresh,
Camera
15 ml parsley leaves
fresh,
Camera
3E+1 ml all-purpose flour
Camera
3 large eggs
Camera
15 ml butter
Camera
15 ml vegetable oil
olive
Camera
Cream of shallots sauce
231.2 ml/g wine
white, dry
Camera
57.8 ml/g juice
lemon
*
115.6 ml/g cream
heavy
Camera
115.6 ml/g butter
Camera
6E+1 ml shallots
chopped
Camera
1 x salt
(to taste)
* Camera
1 x black pepper
(to taste)
* Camera
1 x oyster juice
from the shucked oysters
*
assembly
4 each shells
oyster, halves
*
4 each parsley leaves
sprigs
* Camera
2 each limes
halved
Camera
15 ml chives
chopped
Camera

Directions

Oysters and Breading: Beat the eggs in a bowl and set aside.

Add fresh herbs to the bread crumbs and set aside.

Shuck oysters and save juice and shells.

Place the oysters on a dry towel.

Sprinkle well with flour. Dip oysters into egg mixture and then into crumb/herb mixture.

Place oysters on a dry towel and put them in the refrigerator.

Cream of Shallots Sauce: In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated.

Add the cream and bring to a strong boil, whisking constantly.

Whip in the small pieces of butter until melted.

Remove from heat. Season to taste with salt and pepper.

Strain through fine sieve into another pan and keep warm.

Assembly: In a large sauté pan, add 1 tablespoon of olive oil and 1 tablespoon of butter.

Heat until the butter sizzles.

Add the oysters and cook for 1 minute on each side until light brown and crispy on the outside.

Remove and place the oysters on paper towels to soak up some of the fats.

Warm serving plates.

Pour some of the sauce onto the plates and place an oyster shell in the center of the plate with a garnish of parsley and half a lime.

Arrange the oysters in circular pattern around the garnish.

Serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 75654% from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 371mg 124%
Sodium 715mg 30%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 11%
Sugars g
Protein 68g
Vitamin A 45% Vitamin C 55%
Calcium 17% Iron 90%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe