Total Time
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.

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. 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.
  3. Melt the 1/4 cup butter in a saute pan; add onion, green onion, celery and mushrooms.
  4. Cook until onion becomes transparent, but not brown.
  5. Add the garlic and shrimp.
  6. Simmer for ten minutes; add seasonings, white wine, lemon juice and cream.
  7. Add the roux a bit at a time until the sauce thickens.
  8. Stir in the bread crumbs; set aside.
  9. Place rock salt in a large baking pan (or several smaller ones; nestle the oysters in the shell securely into the rock salt.
  10. Cover each oyster with the sauce and bake for ten minutes, or until the oysters heat through and the sauce browns slightly.
  11. Serve while hot.
Most Helpful

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.

Ashleybakes February 17, 2011