Basque Oysters Food

BASQUE OYSTERS

Basque Oysters image

Make and share this Basque Oysters recipe from Food.com.

Provided by English_Rose

Categories Spanish

Time 21m

Yield 1-2 serving(s)

Number Of Ingredients 3

Ingredients

6 oysters
5 ounces chorizo sausage, very finely diced
1/4 cup dry sherry

Steps:

Shuck the oysters (remove them from their shell) and then place back in their cleaned half shells.
Divide the diced chorizo between the oysters.
Splash each oyster with sherry and then use a blowtorch to crisp the chorizo. Alternatively, if you do not have a blowtorch, gently fry the chorizo until crispy in a frying pan before topping the oysters.

Nutrition Facts : Calories 1136.7, Fat 61.1, SaturatedFat 21.9, Cholesterol 274.8, Sodium 2083.5, Carbohydrate 25.5, Sugar 2.3, Protein 62.7

OYSTER BISQUE

Oyster Bisque image

Make and share this Oyster Bisque recipe from Food.com.

Provided by Frank Butcher

Categories European

Yield 1 batch

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 cup celery, minced
1/4 cup shallot, minced
1 quart oyster, liquid from, strained
5 cups milk
1 cup heavy cream
4 egg yolks
1 cup milk, simmering
1 quart oyster, shucked
to taste salt and pepper
to taste paprika

Steps:

Melt butter in a heavy kettle. Add the celery and shallots.
Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
Bring the mixture to a simmer.
(Do not boil.) Beat the egg yolks lightly in a small bowl.
Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
Do not let the bisque come to a boil.
Transfer to a heated soup tureen and sprinkle with the paprika.

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