Oyster Lunch Recipe

Name: Oyster Lunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1/2 cup celery, chopped; 1/2 cup onion, chopped; 12 large oysters, shucked; oyster liquor reserved, 1/4 cup; 3 Irish cobbler potatoes, peeled, 1/2 inch slices and boiled until tender then drained; 1 parsnip, peeled and cut into 1/2 inch cubes and boiled with the potatoes; 1/3 to 1/2 cups heavy cream; 2 teaspoons the captains best cognac; 2 healthy grindings of nutmeg; 1/8 to 1/4 teaspoons ground cayenne, according to your heat tolerence; 2/3 cup crushed saltines, tossed with a tablespoon of melted buitter; sea salt; chives and parsley, minced for garnish

Servings: persons

1 tablespoon unsalted butter
1/2 cup celery, chopped
1/2 cup onion, chopped
12 large oysters, shucked
oyster liquor reserved, 1/4 cup
3 Irish cobbler potatoes, peeled, 1/2 inch slices and boiled until tender then drained
1 parsnip, peeled and cut into 1/2 inch cubes and boiled with the potatoes
1/3 to 1/2 cups heavy cream
2 teaspoons the captains best cognac
2 healthy grindings of nutmeg
1/8 to 1/4 teaspoons ground cayenne, according to your heat tolerence
2/3 cup crushed saltines, tossed with a tablespoon of melted buitter
sea salt
chives and parsley, minced for garnish

1
Throw a few more logs into the oven you want it to be as hot as you can get it. Place a shallow cast iron cooking vessel over a medium flame on the cooktop. Add the butter, onion and celery and saute until wilted. Season with sea salt and white pepper.
2
Break the cooked potatoes and parsnips into chunks and add to the pan. Add the cognac, cream, nutmeg and cayenne. Bring to a boil and reduce the liquid until it begins to thicken.
3
Remove from the heat and gently place the oysters on top and then spread the saltines across the top. Bake until the oysters just begin to curl and the edges of the cream start to boil and the saltines take on a little color. Sprinkle with chives and parsley. Serve on a trivet.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/2 cup celery, chopped, 1/2 cup onion, chopped, 12 large oysters, shucked, and more.

Yes, Oyster Lunch falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster Lunch

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