Black Bean Soup
Craig Claiborne, Pierre Franey
223 ratings with an average rating of 5 out of 5 stars
223
3 hours
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Place the shucked oysters on linen or paper towels and pat dry.
Combine the almond meal, flour, thyme and pepper in a flat dish. Blend well. Toss the oysters in the mixture until thoroughly coated. Pat them lightly to make the coating adhere.
Heat the oil and butter in a skillet large enough to hold the oysters without crowding. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute. Turn each oyster and cook on the opposite side until golden brown.
Fill each oyster shell with an equal and ample portion of the salsa. Top each serving with a fried hot oyster. Serve two oysters to each person.
Didn't serve with salsa, but the coating (almond meal) was quite nice! Great twist on a classic taste.
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