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Tomato Oyster Sauce

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  Cayenne pepper 1⁄4 Teaspoon
  Fennel seed 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Basil 1⁄2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Shucked oysters with juice 36
  Butter 2 Tablespoon
  Onion 1 , chopped
  Green onions 3 , chopped
  Green pepper 1⁄2 , chopped
  Chopped jalapeno pepper 2 Tablespoon
  Canned tomatoes 28 Ounce, drained and chopped
  Saffron 1 Pinch
  Salt To Taste

Mix spices and herbs together and set aside.
Pour oysters with their juices into saucepan. Cover with cold water and poach 3 minutes over medium-low heat. Drain and set aside.
Heat butter in cast iron pan over medium heat. Add spice mixture, stir and cook 1 minute.
Add onions, and sweet and hot peppers. Season with salt, mix and cook 4 minutes over medium heat. Stir in tomatoes and continue cooking 4 minutes. Season to taste with salt.
Stir in drained oysters and simmer 3 to 4 minutes. Serve over fresh pasta.

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