If you are not partial to saffron, omit and serve as Oysters in Red pepper sauce. Great both ways. A family favorite. Some times we serve it over small amounts of cooked rice.


  • 2 Tbs. olive oil
  • 1 mediun-size onion, chopped
  • 2 cloves garlic, minced
  • 2 medium-size tomatoes, peeled seeded and diced
  • 1 bay leaf
  • 1/3 tsp. saffron threads (or less)
  • Pinch red pepper flakes
  • 1/4 cup brandy
  • 1 1/2 cups chicken stock
  • 24 fresh oysters, shucked,liquor reserved
  • Salt and pepper to taste
  • Chopped parsley


Heat oil in a deep, heavy-bottomed skillet. Saute onion and garlic until onion is soft. Stir in tomatoes, bay leaf and pepper flakes. Cook over medium heat 3 to 4 minutes until tomatoes begin to break down. Add brandy and cook 1 minute. Add stock and saffron and simmer until sauce is slightly thickened. Stir in oysters and oyster liquor, salt and pepper to taste. Cook just until oysters plump and edges curl. Spoon hot onto serving plates. Sprinkle with parsley.

Serves six.

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth