- 2 cups olive oil (not extra-virgin)
- 1/2 cup balsamic vinegar
- 4 tablespoons cane syrup
1 teaspoon each of salt, black pepper and cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons sun-dried tomatoes, minced (dried, not packed in
oil)
- 2 dozen large freshly shucked oysters, in their own liquor
Shuck the oysters,
reserving the shells.
Mix the first 8 ingredients, and let
the marinade sit. The longer it sits, the better it gets.
Sauté oysters over medium heat in
four batches in about 1/2 cup of the marinade for each batch, until they just
start to curl. Do not overcook!
Place each oyster back in a shell.
Drizzle a little bit of the hot marinade from the pan onto each oyster. Keep
warm until all batches are done.
Serve 4 oysters per person, on the
half-shell, on a bed of romaine lettuce.
Seafood
Sauces
Nobody
roots for Goliath.
- Wilt Chamberlain