In olive oil and wine, saute oysters, green onion and garlic until oysters are firm. Add one-half cup evaporated milk, lemon pepper, dill weed and garlic powder. Bring to boil. Add cream, return to boil and reduce (2-3 minutes). Add tomatoes, salt and pepper. Remove from heat.Garnish with celery leaves and serve. Bon appetit!Hints: Serve immediately. You don’t want it to get a skin on top or begin to separate.
Notes
Ingredients
In olive oil and wine, saute oysters, green onion and garlic until oysters are firm. Add one-half cup evaporated milk, lemon pepper, dill weed and garlic powder. Bring to boil. Add cream, return to boil and reduce (2-3 minutes). Add tomatoes, salt and pepper. Remove from heat.Garnish with celery leaves and serve. Bon appetit!Hints: Serve immediately. You don’t want it to get a skin on top or begin to separate.
Notes
Courtesy of The Spar Cafe and Bar, 114 Fourth Ave. E., Olympia, WA. Call 360-357-6444. Makes one individual serving of 1-1/2 to 2 cups. If you want to serve more with this recipe, double the ingredients, except for the cream.By The Spar Cafe and Bar