Oysters in Champagne Sauce
INGREDIENTS:
1 oz Butter or Vegetable oil 1 tb Oyster Juice
6 Fresh Oysters 1 tb White Wine
1 c Flour ( seasoned with salt 1 tb Shallots
-and pepper) 1 tb Real Lemon Juice
1 oz Butter or Vegetable oil 1 tb Oyster Juice
6 Fresh Oysters 1 tb White Wine
1 c Flour ( seasoned with salt 1 tb Shallots
-and pepper) 1 tb Real Lemon Juice
Oysters Bingo from the Ships Cabin Seafood Restaurant in Norfolk, Virginia
Lightly bread 6 oysters and saute on one side until golden brown, then saute the other side until same color appears. Remove oysters from pan. Turn off heat and add the wine, oyster juice, lemon juice, and shallots to the butter that the oysters were sauted in. This will make a creamy sauce to pour over the oysters.
Lightly bread 6 oysters and saute on one side until golden brown, then saute the other side until same color appears. Remove oysters from pan. Turn off heat and add the wine, oyster juice, lemon juice, and shallots to the butter that the oysters were sauted in. This will make a creamy sauce to pour over the oysters.