Assemble these supplies:
- 12 oysters
- 2 tablespoons anise-flavored liqueur, such as Pernod
- 1 lemon for garnish
- Watercress for garnish
Steps in preparation:
- Shuck oysters, reserving liquor and bottom shells.
- 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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