Prep 30 mins
Cook 20 mins
Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007.
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1⁄2 cup cream cheese, softened (room temperature)
- 1⁄2 cup milk
- 1 tablespoon minced onion
- 1⁄4 teaspoon garlic powder
- 1 bay leaf
- 1 1⁄2 teaspoons prepared horseradish
- salt & freshly ground black pepper
- 2 tablespoons lemon juice (not the bottled kind)
- 3⁄4 cup panko breadcrumbs (Japanese bread crumbs)
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- 2 tablespoons extra virgin olive oil
- 24 prebaked spinach miniature phyllo cups
- 24 small shucked oysters or 24 small smoked oysters
- Preheat the oven to 400°F
- In a small saucepan, melt the butter over moderately high heat.
- Stir in the flour, then whisk in the milk & cream cheese, until smooth.
- Bring to a simmer, whisking.
- Stir in the onion, garlic powder and bay leaf and simmer over low heat, whisking, until no floury taste remains, 10 minutes.
- Pass through a coarse strainer set over a small bowl; discard the bay leaf, and add lemon juice.
- Stir in the horseradish and season with salt and pepper.
- Press a piece of plastic wrap onto the sauce.
- In a small bowl, combine the panko and cheese and stir in the olive oil.
- Arrange the phyllo shells on a rimmed baking sheet.
- Place an oyster in each shell.
- Spoon about 1 teaspoon of the horseradish sauce into each shell, and sprinkle the panko mixture on top.
- Bake in the upper third of the oven for about 10 minutes, until hot throughout and crisp on top.
- Serve right away.