I’ve maintained my grandmother’s recipe. Apples, celery, dates, and walnuts are topped with a light marshmallow cream that is fluffy and airy. Children appear to adore it and it is extremely wonderful.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 20 steamed oysters |
Ingredients
- 1 cup water
- 20 fresh oysters in shells, rinsed and scrubbed clean
- 2 teaspoons Mexican-style hot sauce (such as Valentina®)
- ½ teaspoon dried parsley flakes
- 4 tablespoons unsalted butter, melted
Instructions
- Pour water into a multifunctional pressure cooker (such as Instant Pot) and set the trivet inside. Place oysters on the trivet. Close and lock the lid. Select the Steam function according to the manufacturer’s instructions; set the timer for 2 minutes. Allow 15 minutes for pressure to build.
- Meanwhile, stir hot sauce and parsley into melted butter until well combined.
- Release pressure using quick release according to manufacturer’s directions, 3 to 5 minutes.
- Carefully open oysters using a spoon; set on a serving plate. Spoon butter over top.