Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h20m
Yield Four servings
Number Of Ingredients 16
Steps:
- The oysters may be shucked at home or by the fish dealer, reserving the liquor. If there is less than a cup of liquor, add enough clam broth to make a cup.
- Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan. Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup. Add the cream. Bring to the simmer and cook about 20 minutes, until reduced to one cup.
- Stir in the mustard and bring to the simmer. Add the butter in small pieces, stirring rapidly with a wire whisk. Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids. There should be about one cup of strained sauce. Set the saucepan in a bowl of simmering water to keep it hot.
- Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
- Heat the oil in a skillet and add the oysters without crowding. Cook, turning the oysters, one to two minutes depending on the size of the oysters. Do not overcook. As they are cooked, transfer the oysters to paper towels to drain.
- Divide the spinach with pancetta among four plates. Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.
Nutrition Facts : @context http, Calories 1237, UnsaturatedFat 65 grams, Carbohydrate 51 grams, Fat 98 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 26 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 1 gram
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Retaj Tarek
[email protected]I'm not sure what went wrong, but my oysters didn't turn out at all.
Jamie Lee September
[email protected]These oysters were amazing! I will definitely be making them again.
Sunny icy
[email protected]I would definitely recommend this recipe to anyone who loves oysters.
Jeromy Thurlow
[email protected]The oysters were a bit overcooked, but the mustard sauce was delicious.
sifat hossain
[email protected]These oysters were a bit too greasy for my taste.
Muhammad Zakar
[email protected]I'm not a big fan of seafood, but I really enjoyed these oysters.
Saleem akhtar Babar
[email protected]These oysters were the perfect appetizer for my dinner party.
brighton Joseph
[email protected]I'm not a fan of oysters, but I loved these!
Davy Odwyer
[email protected]I've made this recipe several times and it's always a hit.
Anup Theeng
[email protected]These oysters were so good, I ate the whole batch myself.
Urmom
[email protected]This recipe is a keeper! I'll definitely be making these oysters again.
GRINGO FF
[email protected]I'm not sure what I did wrong, but my oysters didn't turn out crispy at all.
John Zabala
[email protected]The mustard sauce was a bit too tangy for my taste, but the oysters themselves were delicious.
John Harriss
[email protected]I followed the recipe exactly and the oysters turned out perfectly. I highly recommend this recipe.
Audrey Olivier
[email protected]These oysters were a hit at my party! Everyone loved them.
Joynul Ahmed
[email protected]I've never been a big fan of oysters, but this recipe changed my mind. The cornmeal crust was so crispy and flavorful, and the mustard sauce was the perfect dipping sauce.
Abubakar Ramzan
[email protected]These cornmeal-fried oysters with mustard sauce were an absolute delight! The oysters were crispy on the outside and tender and juicy on the inside. The mustard sauce added a tangy and creamy flavor that perfectly complemented the oysters.