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Oysters with Almond Cream

1 pint of oysters, drained, fresh, or frozen
1 tablespoon of minced onion
1 1/2 tablespoons of sliced almonds
1/4 cup of butter or margarine
1/4 cup of heavy cream
1 tablespoon of fry white wine
2 tablespoons of minced parsley  

Thaw the oysters if frozen. Remove any remaining shell particles. In a large skillet sauté the oysters, onion, and almonds in butter for 3 minutes. Add the cream and wine. Cook, stirring, for 2 minutes more. Sprinkle the parsley on top and serve with crackers. Makes 4 servings
 

 

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