Oysters Bordelaise

Right now is a great time for Oysters. Oysters have come back from the oil spill to treat us to their salty goodness. Oysters are a perfect combination with pasta.  Try this dish.  You can add a little heavy cream to make this a hearty dish.  You can also top with some freshly grated Parmesan Cheese to finish the dish. Happy Eating.

Oyster Bordelaise

2 dozen Large Fresh Oysters

¼ cup Olive Oil

3 Tablespoons Softened Butter

¼ cup Chopped Green Onions

2 Tablespoons Minced Garlic

Pinch Creole Seasoning

1 lb Cooked Spaghetti

3 Tablespoons Fresh Chopped Parsley

In a large skillet over medium heat, heat the olive oil until it shimmers.  Add the oysters, cooking them by shaking the pan and making them roll around until they plump up.  Add all the other ingredients except the pasta and the parsley and cook until the green onions have wilted – about 2 minutes. Add the cooked, drained spaghetti to the pan and toss with a large fork to distribute pan contents among the pasta. Serve with parsley