Peacemaker

Ingredients

• 1 teaspoon salt
• 1 tablespoon Creole or whole-grain mustard
• ¼ teaspoon cayenne
• 1 cup olive oil
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley leaves
• 2 tablespoons fresh lemon juice
• + 37 more ingredients
• • 1 tablespoon minced garlic
  • 1 egg*
  • Vegetable oil, as needed for frying
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons Rustic Rub seasoning
  • Hot sauce, to taste
  • Buttermilk, to cover oysters
  • 2 dozen shucked oysters, drained well
  • 2 medium tomatoes, thinly sliced, optional
  • 1 cup shredded lettuce, optional
  • 4 tablespoons Creole Tartar Sauce, recipe follows, optional
  • Pan-fried Oysters, recipe follows
  • ½ stick (4 tablespoons) butter, melted
  • 1 loaf French bread, about 15 inches long, cut lengthwise in ½
  • 1 teaspoon salt
  • 1 tablespoon Creole or whole-grain mustard
  • ¼ teaspoon cayenne
  • 1 cup olive oil
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 egg*
  • Vegetable oil, as needed for frying
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons Rustic Rub seasoning
  • Hot sauce, to taste
  • Buttermilk, to cover oysters
  • 2 dozen shucked oysters, drained well
  • 2 medium tomatoes, thinly sliced, optional
  • 1 cup shredded lettuce, optional
  • 4 tablespoons Creole Tartar Sauce, recipe follows, optional
  • Pan-fried Oysters, recipe follows
  • ½ stick (4 tablespoons) butter, melted
  • 1 loaf French bread, about 15 inches long, cut lengthwise in ½

1. Preheat the oven to 300 degrees F. 2. Soak oysters in a bowl with buttermilk and hot sauce. Season them with 1 tablespoon of the rub. Season the cornmeal and flour with the rest of the rub. 3. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 se...

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