Oysters cooked in salsa verde

Oysters cooked in salsa verde

Ostras en salsa verde

By
From
Spanish Made Simple
Serves
2

Oysters might be seen as a luxury ingredient but I have found them as cheap as 50p (under a dollar) a shell and, if you think about it, an oyster has at least four times the meat of most clams. I think the maths work, if you know what I mean. The texture of the slow-cooked oysters in this sauce is just delicious.

Ingredients

Quantity Ingredient
6 oysters
2 tablespoons olive oil
1 garlic clove, finely chopped
1 tablespoon finely chopped flatleaf parsley
1 teaspoon plain flour
25ml white wine
140ml water
salt
freshly ground black pepper

Method

  1. Open the oysters and remove the meat. Place the open shells over rock salt on a nice-looking plate for later.
  2. In a small saucepan, heat the oil with the garlic and fry until light golden. Add the finely chopped parsley, flour and some seasoning and stir for 1 minute. Add the wine and water and stir in the oyster meat with the juices. Cook for 1 minute and then spoon into the open oyster shells and serve.
Tags:
Spanish
simple
weekday
tapas
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