Summer Oyster Salad



    1 pint of Bevans oysters

    8 oz. of angel hair pasta

    1 clove of minced garlic or 1/8 teaspoon of garlic powder

    1 Tablespoon of lemon juice

    1/2 teaspoon of salt

    1/4 teaspoon of pepper


    1/8 teaspoon of red pepper

    1/2 Cup of sliced green onion

    1 large tomato seeded and diced

    1/2 Cup of olive oil

    1/2 Cup of grated Parmesan cheese

    1/4 Cup of lemon juice

    1/2 lb. bacon, cooked and crumbled




Cook pasta according to package directions. Cook oysters in their own liquid with 1 Tablespoon of lemon juice. Cook oysters until they begin to curl around edges. Drain oysters, reserving 1/2 cup of the broth. cut oysters in thirds. In a small bowl, combine green onion and tomato, olive oil, lemon juice, garlic, salt, pepper, red pepper, and the 1/2 cup broth. In a large bowl lightly toss pasta, oysters, and dressing. Chill thoroughly. Just before serving, add Parmesan cheese and toss lightly. Top with crumbled bacon if desired.

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