Prep 30 mins
Cook 10 mins
A wonderful oyster dish from the heart of the south, New Orleans. This would also make a memorable appetizer.
For the roux
- 1 cup butter
- 1 1⁄2 cups flour
For the sauce
- 1⁄4 cup butter (no substitutions)
- 1⁄2 cup onion, minced
- 1 cup green onion, minced
- 1 cup celery, minced
- 2 cups fresh mushrooms, chopped
- 2 garlic cloves, peeled and minced
- 1 cup small shrimp, cleaned and peeled
- 1 teaspoon thyme, minced
- 1 bay leaf
- 1 teaspoon parsley, minced
- 2 -3 drops Angostura bitters
- 2 -3 drops Tabasco sauce
- salt and pepper
- 1⁄4 cup white wine (Chardonnay or Pino Grigio are wonderful, but whatever you have on hand will do)
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 1 1⁄2 cups breadcrumbs
- 2 dozen oysters (uncooked, on the half shell)
- rock salt
- Preheat the oven to 400°F.
- Make the roux by mixing the flour and butter together; cook slowly and stir constantly, taking care not to scorch until mixture is peanut butter colored.
- Melt the 1/4 cup butter in a saute pan; add onion, green onion, celery and mushrooms.
- Cook until onion becomes transparent, but not brown.
- Add the garlic and shrimp.
- Simmer for ten minutes; add seasonings, white wine, lemon juice and cream.
- Add the roux a bit at a time until the sauce thickens.
- Stir in the bread crumbs; set aside.
- Place rock salt in a large baking pan (or several smaller ones; nestle the oysters in the shell securely into the rock salt.
- Cover each oyster with the sauce and bake for ten minutes, or until the oysters heat through and the sauce browns slightly.
- Serve while hot.
We made this without the wine or the breadcrumbs, and baked it in a baking dish (didn't want the mess of cleaning dirty oyster shells) and it was delicious. The sauce was a little bit thin, but we ate them over crackers and everyone loved it.