You will need
    • Oysters on a few
    • 10 washed and peeled oysters
    • 1 half-liter bottle of light beer
    • 1 liter of water
    • 1 head of garlic
    • 1 small onion
    • 1 lemon
    • Parsley
    • oregano
    • thyme
    • Sieve or colander for cooking for a couple
    • Oysters Rockefeller
    • 24 peeled fresh oysters
    • 3-4 peeled cloves of garlic
    • 5-6 large Basil leaves
    • 2-3 tablespoons. green onions
    • 1/4 Cup chopped fresh Italian parsley
    • 100 grams unsalted butter
    • ½ Cup bread crumbs
    • 1 tablespoon of salt
    • 3-5 cups rock salt
    • 5-7 peas of black pepper
    • crushed in a mortar
One of the easiest recipes is oysters steamed.Put a large and wide pan that fits the sieve or colander and pour in it water, beer ( you can substitute white wine) and lemon juice. Add grass.
Turn on the heat and bring the liquid to a boil.
Reduce the flame to medium. Place over boiling liquid in a strainer or colander (Careful! Not aspartase!) and put the oysters in his oyster, so that they all lay in a single layer.
Cover the pan and cook the oysters for 5-10 minutes, until most of them won't open.
Throw all oysterswhich do not open and start the meal.Depending on the season and your own preferences, you can add them to broth with various herbs, spices and vegetables to give the final product different flavors. The combination of Kaffir lime leaves, lemongrass, ginger, garlic and pepper will give your oysters recognizable Thai taste.
One of the most popular recipes – oysters Rockefeller. As each famous recipe oysters Rockefeller there are many variations. Because this dish is modern, we can safely say that more "restrained" its variations – early and more rich, obviously "reinterpreted" - late.
Turn on the oven. It should not be heated to more than 175 degrees Celsius.
Peeled garlic cloves salt and finely chop.
Collect all the herbs together and finely slice them and mix in a mortar with garlic, bread crumbs and remaining butter. Add the herbs, salt and grind the whole mass until a homogeneous paste.
Pour on a baking sheet thick layer of salt.
Open oysters with a special knife, trying to preserve their liquid (liquor).
Put on each oyster a spoonful of the garlic-bread paste and place them in the salt on a baking sheet.
Place oysters in oven for 5-7 minutes.
Remove them as soon as they are browned. Serve hot.