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Title: Elias' Greek Oysters & Orange
Categories: Seafood, Wine, Citrus, Vegetables
Yield: 4 Servings

24 Smooth venus oysters
1 c Celeriac; fine chopped
2 sm Onions; grated
1/2 c Olive oil
1 c Dry white wine
Shredded rind (zest) of two
- oranges
+=MIXED WITH=+
2 ts Sugar
1/2 c Orange liqueur
1 1/2 ts Apple vinegar
Juice of 1 orange
1 ts Cornflour
Coarse-ground black pepper &
- salt

An excellent mollusc found in abundance in Greek waters,
"smooth venus" can be eaten raw with a liberal squeeze
of lemon or cooked with tomato and parsley, as a sauce
for spaghetti.

Here is a futurist recipe, an original combination of
citrus and half a glass of orange liqueur.

Scald the smooth venuses in a little boiling water to
open them.

Heat the oil in a deep pan and fry the onion. As soon as
it turns golden toss in the venuses. Leave for 2 minutes
and then remove.

Next add the celeriac. Quench with the wine and vinegar.
Mix the strips of orange rind, the orange juice and the
corn flour in a bowl.

When the broth in the pan has reduced to half, add the
contents of the bowl. Stir rapidly and leave to simmer.

When the mixture has thickened, add the venuses and the
liqueur. Season with salt and freshly ground black
pepper. If you wish, use half lemon, half orange juice.

Serve hot.

RECIPE FROM: http://eliasmamalakis.gr

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