A Trio Of Irish Rock Oysters, On A Bed On Angel Hair Past Recipe

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   Strain shucked oysters into a non-metallic bowl or possibly basin, using a plastic sieve and reserve oyster juice.

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   In a heated medium sized saute/fry or possibly frying pan, pour in peanut oil, add in ginger and shallots and cook for 2 min.

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   Add in garlic, cook for a further 1 - 2 min.

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   At the same time cook the pasta as directed on packet.

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   When shallot mix is cooked, add in oyster and chilli sauce, soured cream and stir well, but don't boil.

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    5.

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    Add in oysters and heat till they stiffen.

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    Don't Overcook.

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    6.

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    Pour the oyster juice into a pan, large sufficient to accommodate the pasta.

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    Season with grnd black pepper and bring to the boil.

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    Strain the cooked pasta and add in to the oyster juice and keep hot.

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    7.

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    Scrub the deep shell (the bottom one) and hot in the oven.

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    To Serve

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    8.

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    Arrange 3 oyster shells on each plate, using a fork, twist into a ball and place into each shell.

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    9.

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    Top each with oyster and sauce, now enjoy with black Irish Wine.

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    10.

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    You may like to top oysters with toasted flaked almonds or possibly deep fried basil leaves for extra texture and serve with a wedge of lemon or possibly lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.