Vincent’s Sautéed Italian Oysters

This is a very simple, no-fuss recipe that is perfect for two people. Make some angel hair pasta to be topped by the oysters, and sprinkle on plenty of Parmesan cheese as garnish.

Sautéed Italian Oysters

  • 1 dozen fresh Louisiana oysters
  • 1-2 Tbsp. fresh chopped garlic
  • 2 Tbsp. chopped green onions
  • 2 pinches coarse ground pepper
  • 2 pinches crushed red pepper
  • 2 pinches salt
  • 1/3 cup extra virgin olive oil
  • 2 cups flour

Place flour in a small mixing bowl. Lightly dredge oysters: coat the oysters with flour on both sides and discard flour after dredging. Heat oil in a non-stick sauté pan. Oil should be approximately 350 degrees. Carefully place each oyster in pan and brown on both sides. Add garlic and green onions to oysters along with seasonings and remove from fire after the edges curl. Pour over angel hair pasta, top with fresh Parmesan cheese and enjoy.


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