Oysters, Prosciutto and Roasted Pepper with Creole Mustard Meuniere
This is a creative and tasty update of the old-fashioned but always popular angels on horseback hors d’oeuvre (oysters wrapped in bacon, skewered, and broiled). Corn flour, which is finely milled white or yellow corn, serves admirably as a crisp batter for fried foods.
- Prosciutto - 8 ounces, cut into 1/2-inch slices
- Red, Green, or Yellow roasted peppers - 2, cut into 16 strips
- Oysters - 16 large
- Seafood seasoning - 1 tablespoon (recipe follows)
- Corn Flour (meal) - 1 cup
- Salt - 1 teaspoon
- Oil - 1 cup
- Creole Mustard Sauce
- Beef Broth - 1/3 cup
- Fresh lemon juice - 1 teaspoon
- Worcestershire Sauce - 1/2 teaspoon
- Dash of heavy (whipping) cream
- Unsalted Butter - 3 tablespoons
- Seafood Seasoning
- Paprika - 6 teaspoons
- Garlic - 4 teaspoons, ground
- Black Pepper - 4 teaspoons
- Onion - 2-1/2 teaspoons, ground
- Fine Thyme - 1-1/2 teaspoons
- Fine Oregano - 1-1/4 teaspoons
- Basil - 1-1/4 teaspoons
- Cayenne - 1 teaspoon
- Salt to taste
Cut the prosciutto into 16 cubes. Place the end of a pepper strip on a metal skewer, add a cube of prosciutto and an oyster, and wrap by skewering the other end of the pepper. Repeat until the skewer is filled. Or, use tooth picks. In a bowl, combine the seafood seasoning, corn flour, and salt. Roll the skewered food in the corn flour mixture. In a large saute pan or skillet, heat the oil to 350 F and cook the skewered food for 2 to 3 minutes on each side, or until light golden brown. Remove with a slotted spatula and drain on paper towels.
To make the sauce: In a small saucepan, bring all the ingredients except the butter to a boil over medium heat. Whisk in the butter, a tablespoon at a time, until smooth.
To serve: Remove the prosciutto, peppers, and oysters from the skewers and divide them among 4 plates. Drizzle with Creole mustard sauce.
In a small bowl, combine all ingredients. Store tightly sealed in a cool dry place.