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It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. [5] Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. [3] Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar. In a small bowl, mix the crushed coriander ...
Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added. Poached oysters can be served on toast with a cream roux. [56]
Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard sauce. Moules à la bière: Mussels cooked in a sauce containing beer instead of white wine. [10] Moules à l'ail: Mussels cooked with sliced or minced garlic. [2]
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The new Top Shell bar, which sits a few steps away from the beach on Singer Island, has been in soft-opening mode since Wednesday, March 20. ... The beachy menu items include blue crab fritters ...
Boiled eggs, shelled, cut in half, and filled with the yolk mixed with other ingredients such as mayonnaise and mustard, [9] but many other variants exist internationally. Devils on horseback: England: A hot hors d'oeuvre. The recipes vary, but in general are variations on angels on horseback, made by replacing oysters with dried fruit.
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