Greek Oysters and orange
  24 smooth venuses
1 teacupful celeriac, finely chopped
2 small onions, grated
1 wine glass olive oil
1 tumbler dry white wine
Shredded rind (juliennes) of two oranges mixed with two teaspoonfuls sugar
½ glass orange liqueur
1 dessertspoonful apple vinegar
juice of 1 orange
1 teaspoonful cornflour
coarse-ground black pepper, salt
An excellent mollusc found in abundance in Greek waters, smoot 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.
Select Thalassitis Paraskevopoulou, Village Emery, the Chardonnay by Vegoritida.
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