The Oyster Seduction
Healing Cuisine Romance Special
Fried Oysters
Batter * 1 1/2 cups bleached all-purpose, high-gluten flour * 10 ounces cold water * 3/4 teaspoon salt * 2 tablespoons baking powder * 2 tablespoons peanut oil
* 5 cups peanut oil * 20 medium-size fresh oysters, opened, removed from shells, patted dry, dusted with flour
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Preparation Combine all batter ingredients in a bowl and reserve. Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, and drain over a bowl.
Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or rise if they cook too slowly. Oysters with Frozen Champagne Mignonette
Ingredients: 24 fresh, raw oysters 1/4 C. shallots 3/4 C. high-quality pickled ginger 1/2 C. dry champagne 1/2 C. sugar 2 tbsp. fresh ground black pepper 3/4 C rice wine vinegar 1 tbsp. chopped chives
Instructions: In a food processor, combine shallots, ginger, champagne, sugar, pepper, and vinegar. Puree on med-high speed one minute.
Pour mixture into a pie plate and freeze several hours.
Clean and shuck oysters. Place them on a serving platter. Remove champagne mignonette from freezer, and scrape one teaspoon of mignonette onto each oyster.
Sprinkle each oyster with chopped chives. Serve immediately.
A fresh and seductive romantic meal recipe to begin your romantic Valentines dinner or celebration!
Oyster Pasta Dish
1 tin smoked oysters or mussels 4-5 coils vermicelli pasta 1-3 cloves garlic, crushed & chopped1/2 green pepper, chopped 1/4 c. freshly grated Parmesan cheese 1/2 tsp. dried parsley or 2 tsp. fresh parsley 1 can chopped clams 1-2 tbsp. olive oil 1/4 tsp. dried savory 1/2 onion, chopped Pepper to taste
Drop pasta into boiling water. Sauté the onion and green pepper in olive oil. Add garlic and herbs. Drain clams (reserve clam liquid) and oysters. Chop oysters or mussels half. Add to onion mixture and stir until heated through, using clam juice if need to keep from scorching. When pasta is done, drain and place in large bowl. Pour clam and onion mixture over, toss gently with Parmesan cheese. Serve with green salad for quick, elegant meal.
