Oysters a l'Ancienne with White Wine
- 1 dozen oyster on half shell
- Salt and pepper
- 2 teaspoons lemon juice
- 12 small pieces of butter
- 1 teaspoon minced parsley
- 12 thin slices salt pork
- 1/2 cup white wine
Arrange oysters on the half shell (the deep shell variety) in a pan of rock salt to keep shells from tipping. Season. Dot with butter, delicately sprinkle with parsley, cover each with a thin slice salt pork. Pour the white wine over all. Bake in very hot oven for about 15 minutes (be patient, you rascal). Serves 2.
Submitted by May 24, 2009
15 min 15 min 30 min
15 min 15 min 30 min