icon-location New Orleans, LA

OYSTERS EDWARD

Seafood

INGREDIENTS

2 T Butter
4 Medium Ripe Tomatoes, seeded and minced
(use Creole tomatoes if available)
1 lb Tasso, minced (see note below)
1 1/2 c Heavy Cream
36 Oysters in their shells
1 or 1 1/2 c Corn Flour
Oil for deep frying
1 c Sour Cream
Salt and Black Pepper
Fresh Parsley, chopped for garnish

417 Royal Street, New Orleans (French Quarter), LA, 70130
504-525-9711