- oysters - 1 Kilogram
- Green onions - 50 Grams
- Luka - 1 piece
- Garlic - 3 teeth
- Chili Pepper - 1 Piece
- Carrots - 1 piece
- Cumin - 1 st. a spoon
- Parsley - 1 st. a spoon
- Dried white wine - 150 milliliters
- Pernod - 1 teaspoon
- Pernod - 2 Art. spoons
1. Place oysters in a large bowl with cold water. Rinse well and remove the "beards". 2. Finely chop vegetables and garlic. Chili pepper in your hands, cut into two parts and shake out the seeds. Cut the peppers into thin strips, fold them together and finely chop. 3. Put a large sauté pan with a lid on the fire and heat. Pour in the oil, add all the vegetables of chili and cumin. Cook for about half a minute, stirring constantly. 4. In the saucepan, still with the maximum fire, throw in the oysters and shake the pan, so that the oysters lie evenly. Cover and cook for another 1-2 minutes, shaking the sauté pan once or twice. 5. Remove the lid and pour the wine and Pernod. Shake and cook for another half a minute, so that the amount of wine is reduced by half. Cover and cook for a minute. A large colander placed over a bowl and pour into it oysters with vegetables. Remove all oysters that remain closed. 6. Pour the squeezed liquid back into the saucepan, warm up and add fatty cream, as well as parsley. Check for taste. If necessary, season with salt and pepper. Return the oysters and vegetables to the saucepan and reheat. Divide the contents of the saucepan between two large soup plates. Serve with potatoes and mayonnaise.
Servings: 2