Maria Callas’ Oysters

Maria Callas' Oysters

A little known fact about Maria Callas was that she was a passionate cook and a recipe collector. The recipe below is taken from Casanova’s memoirs and only slightly adapted by adding water to the batter. It was a treat that Aristotle Onassis used to impress his guests, as well as Maria ;)

Maria Callas’ Oysters
(from La Divina in Cucina [book in German])

24 oysters
2 lemons
1 bundle of parsley leaves
1 egg yolk
1 Tbsp flour
olive oil
salt ground black pepper

Open oysters and remove the muscles from the shell. Save prettier halves of shells for serving. Wash oysters. Add lemon juice, 3/4 of chopped parsley and some pepper. Marinate in the fridge for 15 minutes.

Using a fork, lightly beat egg yolk with a little salt and 3 Tbsp cold water, stir in flour and let rest in the fridge for 10 minutes.

Pour the batter over marinated oysters and gently stir. In the meantime heat oil in a deep pan for deep frying. Fry oysters only a little so the batter becomes crunchy (that’s only a minute or even less), then drain on a paper towel. Try to avoid overcooking. Oysters are meant to be eaten raw, or almost raw.

Maria Callas' Oysters

Serve inside the shells with thin slices of lemon, parsley and freshly ground black pepper.

Recipe taken from Sale & Pepe, Serbian issue for September 2008.

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