Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Chef Xinh T. Dwelley
Recipe by Coastal Living October 2003

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 cups water to a boil in a large Dutch oven. Add oysters; cook 3 minutes. Drain oysters, and set aside.

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  • Melt butter in a large skillet over medium-high heat. Add garlic, onion, and lemon grass; sauté 2 minutes. Stir in celery and next 8 ingredients; reduce to medium heat, and cook 6 minutes or until peppers are tender. Stir in oysters, green onions, and cilantro; cook 1 minute or until thoroughly heated. Serve over rice.

Source

Xinh's Clam & Oyster House, Shelton, Washington

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