Fried Oysters
Description
Perfect for the table and for drinks. Oysters stewed in a saucepan with vegetables are a true treat that will grace any table, even the most festive one. Good news—they are much easier to prepare than you might imagine! Win over your guests with the refined taste of oysters. They will never forget this dish. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Place the oysters in a large bowl of cold water. Rinse well and remove the “beards.”
- 2
Step 2
2. Finely chop the vegetables and garlic. Crush the chili pepper in your hands, cut it in half, and shake out the seeds. Cut the pepper into thin strips, stack them together, and finely chop.
- 3
Step 3
3. Place a large saucepan with a lid over the heat and warm it. Pour in the oil, add all the chili vegetables and cumin. Cook for about half a minute, stirring constantly.
- 4
Step 4
4. With the sauté pan still over maximum heat, add the oysters and shake the pan so they lie in an even layer. Cover with a lid and cook for another 1–2 minutes, shaking the sauté pan once or twice.
- 5
Step 5
5. Remove the lid and pour in the wine and Pernod. Shake and cook for another 30 seconds until the wine has reduced by half. Cover again and cook for another minute. Set a large colander over a bowl and pour the oysters and vegetables into it. Discard any oysters that remained closed.
- 6
Step 6
6. Pour the strained liquid back into the saucepan, heat, and add heavy cream and parsley. Taste and adjust seasoning; add salt and pepper if needed. Return the oysters and vegetables to the saucepan and heat through. Divide the contents of the saucepan between two large soup bowls. Serve with potatoes and mayonnaise.