Oysters Shell Beach
Serves 4. Recipe is by Dr. Tooley Towns.
3 green onions, chopped
4 or 5 mushrooms, chopped
1 tsp. chopped fresh garlic
1 tbl. olive oil
6 artichoke hearts, quartered
1 tbl. chopped sun-dried tomatoes
1 tbl. capers
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
1 bay leaf
1 to 2 tbls. butter, divided
1/2 pint oysters and oyster water
Juice of 1/2 lemon
Large shell pasta, cooked
Grated Romano cheese
1. Sauté green onions, mushrooms and garlic in olive oil until wilted. Add artichoke hearts, sun-dried tomatoes, capers, Italian seasoning, red pepper flakes and bay leaf. Add half of butter to thicken.
2. Add oysters and oyster water to make sauce. When cooked, add lemon juice and additional butter to thicken. Serve over shell pasta with Romano cheese.
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