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Oysters Charlstonian




Source of Recipe


Yours Weekly Entree, 1987


Recipe Introduction


Serves 2


List of Ingredients




8 medium oysters, or 16 small
1/2 gypsy or sweet red pepper
10 medium mushrooms
3 T butter
1/2 C flour
1 tsp white pepper
2 tsp paprika
2 tsp garlic powder
2 T white wine


Recipe



Julienne red peppers in long thin slices. Slice the mushrooms. Set aside.

Mix the flour, white pepper, paprika and garlic powder.

Butterfly the oysters (this intensifies the flavor), and dredge in the flour mixture.

In a large skillet, melt 2 T butter until foamy. Quickly saute for 2 minutes on each side. Do not crowd skillet or the oysters will stew rather than brown. Add 2 T white wine for moisture and added flavor.

Remove oysters and wipe skillet clean. Melt 1 T butter until foamy, and saute the vegetables for 2 minutes, then add 1 T white wine. Swirl in the pan and pour the vegetables over the hot oysters.

Garnish with lemon wheels and parsley. Serve with rice pilaf and fresh vegetables.