Clancy's Fried Oysters With Brie Recipe - Cooking Index
Clancy's Fried Oysters With Brie Recipe - Cooking Index
| 1 | Louisiana oysters - shucked | |
| Emeril's Essence - see * Note | ||
| 1 cup | 62g / 2.2oz | Flour |
| 1/2 cup | 118ml | Vegetable oil |
| 4 oz | 113g | Brie cheese wheel - cut 12 equal slices |
| 1 tablespoon | 15ml | Olive oil |
| 2 tablespoons | 30ml | Minced shallots |
| 1 tablespoon | 15ml | Chopped garlic |
| 1 lb | 454g / 16oz | Fresh spinach - washed, stemmed |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees.
Pat the oysters dry. Season the oysters with Emeril's Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts.
In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper.
To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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