Be the first to Ingredients:
- 1/2 cup rice, uncooked
- 4 cups bottled clam juice
- 1/4 cup butter
- 2 dozen oysters
- 1/4 teaspoon Tabasco sauce
- 2 cups whipping or heavy cream
- 3 tablespoons brandy or Cognac
- salt and freshly ground black pepper
- chopped fresh parsley
Preparation:
Finely chop about 16to 18 of the oysters and add to the rice mixture with their liquid. Stir in the Tabasco sauce. Add the cream and heat just to the boiling point. Add remaining whole oysters and heat until the edges curl. Add brandy or Cognac and heat 1 minute longer. Add salt and pepper to taste. Ladle into serving dishes, placing 1 or 2 whole oysters in each bowl or cup. Garnish with chopped parsley.
Serves 6 to 8, depending on size of servings.
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