In the Kitchen: Oyster Trio-On the Half Shell

Chef Bob Burke of Pot au Feu joined The Rhode Show kitchen to make an Oyster Trio-all on the half shell.

Naked on the Half Shell

Lorraine with Bacon and Horseradish and Sour Cream

Ingredients:
1 cup mayonnaise
1 cup sour cream
1 tbs Dijon mustard
2 tbs Horseradish
1 strips bacon cooked crisp
salt
white pepper

Method:
1) Dice the bacon and cook in a pan on the stove until crisp.

2) Drain the fat

3) Combine all other ingredients in a bowl, then add the bacon and mix well.

4) Spoon over oysters. Bake at 350 until golden

Florentine with Spinach, Pernod and cream

Ingredients:
1 cup chopped spinach
1/2 cup sour cream
1 tbs Pernod anise liqueur
1 tsp minced shallots
1/4 cup bread crumbs
Dash hot sauce
Salt

Method:
1) Wilt spinach

2) Combine all ingredients except bread crumbs, spoon over oysters.

3) Top with bread crumbs.

4) Bake at 350 until golden.

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