The recipe known as "Cinta ostra vieira" has its roots in coastal culinary traditions, where the abundance of fresh seafood inspired iconic dishes in various regions of Latin America. In countries such as Mexico, Venezuela, and Colombia, oyster-based preparations are very popular and may go by different names depending on the region and the additional ingredients used. For example, in Mexico it is often simply known as oyster stew, while in some areas of Colombia it is called "seafood stew with oyster." This recipe has been passed down from generation to generation, preserving its essence: a creamy and savory mixture that highlights the unique flavor of oysters, accompanied by simple but nutritious ingredients like mushrooms and saltine crackers that provide texture and consistency.
Scallop strip
How to Prepare Cinta Ostra Vieira
To prepare Cinta Ostra Vieira, begin by heating the canned oyster stew very slowly in a large, heavy saucepan until it is completely thawed.
Remove the oysters with a slotted spoon and set them aside for the next step.
Drain the liquid from the canned oysters and mushrooms that remains in the stew into the pot.
Heat this liquid until it is nearly boiling and then add 1 1/2 cups of crushed saltine crackers.
Heat the mixture, stirring constantly, for 3 minutes or until it thickens.
Remove the pot from the heat and add the red pepper seasoning, the reserved oysters, and the mushrooms.
Pour this preparation into a shallow 6-cup baking dish.
Sprinkle with chopped parsley to taste.
Melt the butter and mix it with 1/2 cup of saltine cracker crumbs until a homogeneous texture is achieved.
Place spoonfuls of this mixture in diagonal rows over the oyster preparation to create a crispy crust.
Finally, bake in a preheated oven at 425 degrees Fahrenheit for 10 minutes or until the surface is golden brown and crispy.
Ingredients (7)
- Stewed Oyster
- Oysters
- Mushrooms
- Saltine Crackers
- Red Pepper Seasoning
- Parsley
- Butter
Instructions (16 steps)
- 1 Heat the oyster stew very slowly until it thaws in a large, heavy saucepan.
- 2 Remove the oysters with a slotted spoon.
- 3 Set aside.
- 4 Drain the liquid from the canned oysters and mushrooms into the stew in the pot.
- 5 Heat to just boiling.
- 6 Add 1 1/2 cups of the crackers.
- 7 Heat, stirring constantly, for 3 minutes, or until the mixture thickens.
- 8 Remove from heat.
- 9 Add the red pepper seasoning, oysters, and mushrooms.
- 10 Pour into a 6-cup shallow baking dish.
- 11 Sprinkle with parsley.
- 12 Melt the butter.
- 13 Add 1/2 cup of cracker crumbs.
- 14 Mix well.
- 15 Spoon in diagonal rows over the oyster mixture.
- 16 Bake in a hot oven at 425 degrees for 10 minutes, or until golden brown.