Oysters a la Linda
- 1 quart oysters, undrained
- 1 cup diced celery
- 1/2 cup butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Louisiana hot sauce
- Melt butter in a skillet over low heat, then add diced celery, hot sauce and
Worcestershire sauce. Sauté celery until transparent.
- Add oysters. Cook over low heat until edges of oysters curl.
- Transfer to a fondue pot and keep hot over a low flame.
- Serve on crackers.
Serves 12 as hors d'oeuvres.
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