Basque Oysters Recipe #236691
Briny oysters meet spicy Spanish sausage and crisp dry sherry in this lip-smacking appetizer dish.
by English_Rose
21 min | 20 min prep
SERVES 1 -2
- 6 oysters
- 5 ounces chorizo sausage, very finely diced
- 1/4 cup dry sherry
- Shuck the oysters (remove them from their shell) and then place back in their cleaned half shells.
- Divide the diced chorizo between the oysters.
- Splash each oyster with sherry and then use a blowtorch to crisp the chorizo. Alternatively, if you do not have a blowtorch, gently fry the chorizo until crispy in a frying pan before topping the oysters.
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5 stars