oysters in cream pepper sauce

2016-12-31

To cook them or not to cook them? That is the question.

You can cook them, but should you? Raw oyster lovers may be horrified at the idea of cooking them. Others are just at horrified at the prospect of eating that cold slimy slug-like thing out of the shell.

One thing is sure: cooked oyster is very different from raw oyster, both in flavor and in texture. Oysters shrink considerably during cooking and if cooked too long or too hot, they will become rubbery tough. Keep that heat low and take your time. And be careful: oysters are very fragile. They have more visual appeal if you can still recognize an oyster body in what you eat.

INGREDIENTS

This is what you need per serving:

½ dz. large shucked oysters
S&P
1 tbsp. heavy cream

Pic1: oysters in cream pepper sauce

Directions

Rinse the oysters and drain.
Optional:
- Puncture the stomach of each oyster and wash out the content.
Heat ½ tbsp. of olive oil.
Add the oysters. Add S&P to taste. Be generous with the pepper.
Cover and simmer 5 minutes over low heat.
Swirl the pan to move the oysters around.
The oysters will release a lot of liquid. (Pic2 @ 1 minute, Pic3 @ 2 minutes)
Stir the cream into the cooking liquid with a rubber spatula, taking care not to break up the oysters.
Adjust seasoning.
Serve and enjoy.

Pic2: simmering 1 minute
Pic3: simmering 2 minutes
Pic4: served

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org