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Oyster Bordelaise
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Serves/Makes:4 servings

  • 4 tbsp (60 ml). butter
  • 6 tbsp (90 ml). olive oil
  • 2 tbsp (30 ml). garlic, minced
  • 1 tbsp (15 ml). finely chopped green onions (green part only)
  • 1 tbsp (15 ml). finely chopped flat-leaf parsley
  • 1 tbsp (15 ml). Worcestershire sauce
  • 1/8 tsp (1 ml). (or more to taste) hot sauce
  • 2 dozen freshly shucked oysters, drained
  • 1 tbsp (15 ml). freshly squeezed lemon juice
  • salt and pepper, to taste
  • grated parmesan cheese, optional
  • Preheat the oven broiler.
  • Heat the butter and olive oil in a large skillet over medium heat.
  • Add the garlic and cook, stirring, for 30 seconds, until fragrant.
  • Add the green onions, parsley, Worcestershire and hot sauce.
  • Cook, stirring, for about two minutes.
  • Arrange the oysters in one layer in a shallow roasting pan.
  • Pour the butter-olive oil sauce over the oysters.
  • Season with salt and pepper.
  • Sprinkle with the lemon juice.
  • Broil the oysters until they just curl, two to three minutes.
  • Serve immediately over toast points or tossed in cooked linguine.
  • You can sprinkle with freshly grated parmesan cheese if you wish.
I found this recipe in the New Orleans newspaper. I made it for my fiance and he just loved it.

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