Maestro Oysters
(cooked, serve hot, serves 1)
- 4 oysters on the half shell
- 1 ounce black Sambucca
- spinach leaves
- Swiss cheese, grated
On each open oyster, pour 1/4 ounce of black sambucca, cover with a spinach leave and swiss cheese. Put them in a 450F oven for 4 minutes or until golden brown.
All About Oysters
- Introduction & History of Oysters
- Little Known Facts About Oysters
- Oyster Classifications
- What to Drink with Oysters
- Putting Together an Oyster Party
Maestro Oyster Recipes
- Oysters Rockefeller ala Maestro S.V.P.
- Maestro Oysters
- Oysters with a Tomato Salsa
- Oysters with Chive Red Peppercorn Sauce & Salmon Caviar
- Oysters with Mignonette Sauce
- Angels on Horseback
- Oysters Rockefeller
-
- About Maestro S.V.P.
More Oyster Recipes
- Oysters with Nobu's Three Salsas
- Oyster Chowder
- Oyster Stir Fry
- Married-Ten-Years Purse with Oysters, Spinach, and Tomato Coulis
- Pan-Fried Oysters with Spicy Tartar Sauce
- Pan-Fried Oysters
- Warm Oysters with Tomato-Shallot Vinaigrette
This page modified February 2007
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