NOVMBER 2006 UPDATE!
Over the years I've experimented with my original recipe. A nice addition would be one large potato minced fine and sautéed with the celery and shallots.
After taking into consideration some of the comments that viewers have mentioned concerning celery and shallots, this year I used a microplane to finely grate both the shallots and celery then sautéed them in the butter with the finely minced potato. Before I microplaned the celery I cut the stringy layer off the celery stalks. You could even use a small juicer to do this instead.This is a suggstion for thoes who may not like the larger peices of celery and shallots. I must say this method distributes the flavors and melds wonderfully. I used this new method recipe yesterday and was really blown away with the result. This is my familys favorite indlugence during the winter. I ALWAYS use fresh oysters.
Thank's to all viewers, hope you enjoy!
Buddy Sizemore
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