Champagne oysters
Instructions
Boil the sea bass half-cooked in boiling salted water, drain and when it will be spellatelo declined and cut it into pieces.
Open the oysters and carefully remove the clam.
In a pan melt a bit of butter, add the sea bass and oysters: wet after a few minutes with champagne and perfumed with tabasco.
When the wine is evaporated out the pot from the fire, fill the shells of oysters and sprinkle with the chopped parsley.
Serve this tasty appetizer with bread croutons fried in butter.
Ingredients and dosing for 6 persons
- 12 oysters
- 1 bass
- 1/2 cup of champagne wine
- Few drops of tabasco
- 1 teaspoon of parsley
- 1 walnut butter
- Salt