Jalapeno Oysters

Serve with French bread to sop up the juices and beer to cool the fire.

Ready In:
15mins
Serves:
Units:

ingredients

  • 1 pint oyster, drained, reserve liquor
  • 3 tablespoons butter
  • 3 tablespoons jalapeno pickling liquid, from pickled jalapeno peppers
  • oyster liquid, reserved from oysters
  • pickled jalapeno pepper, sliced, to garnish

directions

  • In a colander, drain oysters, catching liquor in bowl underneath. Set aside.
  • In a small skillet, melt butter. Add jalapeno juice. Mix well. Add oysters to skillet Poach in mixture until edges begin to curl, about 1 minute or so. Add reserved liquor, if needed (some oysters are more watery than others.)
  • Scatter pepper slices over oyster mixture.
  • Serve at once with French bread and beer, if desired.
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"Serve with French bread to sop up the juices and beer to cool the fire."
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  1. Alan in SW Florida
    Serve with French bread to sop up the juices and beer to cool the fire.
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