Sukkotash with fried oysters and parsley

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Ingredients for Cooking Succotash with Fried Oysters and Parsley

Ingredients for making succotash with fried oysters and parsley:

Olive oil 2 tablespoons
Onion 1 piece
2 cloves of garlic
Frozen corn 4 pieces
Canned beans 1 can
Cherry Tomatoes 60 grams
Large oysters 500 grams
1/4 teaspoon table salt
Ground black pepper 1/4 teaspoon
Apple cider vinegar 1 tablespoon
1/4 cup basil

To make parsley powder:

Fresh parsley 1 bunch
Olive oil 2 tablespoons
Lemon juice 1 tablespoon
Filtered pure water 2 tablespoons

Main ingredients: Oyster, Beans, Corn
Serving 2 servings
World CuisineFrench Cuisine

Inventory:

Measuring cup, Cutlery, Special opener for cans, Frying pan, Non-stick pan, Kitchen stove, Cutting board, Sharp knife, Wooden spatula, Garlic press, Blender, Serving dish or plates

Cooking succotash with fried oysters and parsley:

Step 1: Prepare the vegetables.

First, unfreeze the ears of corn, then carefully cut the grains with a sharp knife and set them aside. Heat over a frying pan with olive oil over moderate heat. At this time, peel the onions, wash and chop them, then add to the heated oil. Stir it periodically and bring to a transparent color, about 2 minutes. Then peel the garlic, rinse it, cut into small slices, then add to the onion and fry for another 1 minute. Now add corn to everything in the pan, mix thoroughly. Using a special can opener, open the jar of beans, together with the liquid, transfer the beans to the pan and mix again with a wooden spatula. Rinse the zucchini well under cold running water, then drain and cut into small cubes, also add to the pan and mix again. Rinse fresh tomatoes under running water, cut in half, cut the stem and send to the pan. Now mix all the ingredients thoroughly and cook for about 7-8 minutesstirring them occasionally. You do not need to cover the pan.

Step 2: Prepare the oysters.

First, rinse the oysters well under cold running water, then gently open them, separate the flesh from the shells. Rinse the separated oyster pulp under water and drain. Then salt and pepper to your liking. Pour a non-stick pan over medium heat, pre-grease it, or add olive oil. Add the oyster pulp to the preheated pan and cook it over low heat, about 5-6 minutes. They should darken. Then remove the pan from the heat and cool the oysters.

Step 3: Prepare the parsley powder.

To do this, pour olive oil, lemon juice into a blender, add clean filtered water. Rinse the parsley under cold running water, drain and chop. Add 1 tightly packed glass of chopped parsley to the blender 1. Mix everything thoroughly and grind until mashed potatoes.

Step 4: Serve the Sukkotash with fried oysters and parsley.

Now add chopped basil and vinegar to the succotash, then salt and pepper to your liking. Mix thoroughly, then put on a serving dish, top the prepared oyster pulp nicely and top with parsley powder. Good appetite!