Vincent Price Pickled Oysters |
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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 32 |
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From Mr. Price's Come into the Kitchen cookbook comes this oyster recipe from the Early America chapter. Prep time includes chilling. Ingredients:
4 dozen large live oysters |
8 peppercorns |
3/4 teaspoon salt |
1/4 teaspoon ground mace |
3 tablespoons white wine |
1/4 cup cider vinegar |
2 tablespoons sherry wine |
6 drops tabasco sauce |
Directions:
1. Shuck the oysters and put them, along with their liquor, into a sauté pan; simmer over medium heat until they begin to curl around the edges.
2. Remove cooked oysters, leaving the liquor in the pan; set oysters aside.
3. To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes.
4. Remove pickling sauce from heat and let cool.
5. Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.
6. Cover tightly and chill in refrigerator for 1 day.
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