Martini Jazz
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Gigi's Smoked Oyster Mousse



SeaBear Smokehouse
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"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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Tranquil Shore
Tranquil Shore
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Dominguez, Miguel
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Gigi's  Smoked Oyster Mousse

 2 envelopes unflavored gelatin
1/2 cup water
8 ounces cream cheese, room temperature
1 cup mayonnaise
Two 3.66-ounce cans smoked oysters,
drained, minced
2 tablespoons chopped fresh parsley leaves
1 tablespoon Worcestershire
1/2 teaspoon Creole or Cajun seasoning
Juice of 1/2 lemon
1/2 teaspoon garlic powder
Dash Tabasco
Parsley sprigs, lemon twists, ripe olives
Assorted crackers, Melba toast, crudités

 Soften the gelatin in 1/2 cup water and set aside.
Combine cream cheese and mayonnaise in saucepan and cook over low
heat, stirring constantly, until the cream cheese melts and the mixture is smooth. Stir in the smoked oyster, chopped parsley, Worcestershire,
Creole seasoning, lemon juice, garlic power and Tabasco. Spoon the
mixture into a well-oiled 3 1/2-cup fish-shaped mold. Cover well with
plastic wrap and chill overnight.
To serve, unmold the mousse and garnish with parsley sprigs, lemon
twists and ripe olives. Serve with assorted crackers, Melba toast,
and crudités of your choice

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