Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 12 x fresh oysters, cleaned and shucked
- 1 c. cornmeal
- 4 Tbsp. extra virgin olive oil Kosher salt and black pepper, to taste
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. minced shallots
- 3 Tbsp. capers, rinsed
- 1 c. dry white wine
- 2 Tbsp. whole-grain mustard Fresh tarragon leaves, to taste
- 1 Tbsp. butter, softened Kosher salt and black pepper, to taste
- 1/2 lb arugula, stems removed
- 3 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- To make oysters: Coat oysters with cornmeal. Heat a large saute/fry pan and add in the extra virgin olive oil. Heat over medium-high till warm. Add in oysters and fry a couple of min on each side, depending on the size of oysters. Dust with salt and pepper to taste. Remove oysters and set aside.
- To make sauce: Put pan back on burner, add in 1 Tbsp. extra virgin olive oil, then add in shallots and capers. Saute/fry till shallots are softened. Add in the wine and boil till reduced by half, scraping the browned bits into the sauce. During this process, add in mustard and tarragon. Lower heat, add in butter and whisk till creamy. Season with salt and pepper.
- To make salad: Wash arugula, drain well, mix with the extra-virgin oil and form into a little bundle in center of each serving plate. Place 3 oysters on each plate. Drizzle sauce around rim of plate.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 801g | |
| Calories 1507 | |
| Calories from Fat 635 | 42% |
| Total Fat 72.1g | 90% |
| Saturated Fat 15.98g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 1207mg | 50% |
| Potassium 1229mg | 35% |
| Total Carbs 149.27g | 40% |
| Dietary Fiber 9.4g | 31% |
| Sugars 7.41g | 5% |
| Protein 24.92g | 40% |
