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Oysters in a Bread bowl
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1 quart small oysters, shucked
3 4-inch sourdough rolls
1/2 cup finely diced celery
1/4 cup minced garlic
olive oil
1/2 cup white wine
hot sauce (Chipotle Tabasco) to taste
Cut rolls in half, and scoop out most of the bread. Add a little olive oil to a frying pan and sauté celery and garlic over medium heat, until translucent. Do not burn! Add wine and oysters to pan and simmer until oysters firm up. A few minutes at most. Fill scooped out roll halves with cooked oysters and serve with a salad or coleslaw. Enjoy!
Servings: 6 Preparation time: 10 minutes
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