Quote:
Originally Posted by VincentVega
you cook oysters?  |
Sometimes, but they're not fully cooked. More like 'warmed up'
That was my take on Oysters Kilpatrick. Occasionally I'll do a mornay in the shell, or natural, or with a salsa.
Last week I made a bisque, cooked some finely chopped king prawns in the bisque, drizzled it over some fresh oysters, topped them with an aged chedder, then put them under the broiler. That was bloody good!