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Tuesday, September 11, 2012

Info Post



Assemble these supplies:

  • 12 oysters
  • 2 tablespoons anise-flavored liqueur, such as Pernod
  • 1 lemon for garnish
  • Watercress for garnish

Steps in preparation:

  1. Shuck oysters, reserving liquor and bottom shells.
  2. Arrange 3 oysters on each of 4 salad plates, top with a spoonful of reserved liquor, and brush lightly with anise liqueur. Garnish each serving with 2 lemon slices and watercress, cover, and refrigerate until ready to serve.

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