Oysters Evangeline

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READY IN: 1hr 10mins
Recipe by Chef GreanEyes

This dish combines the subtle taste of fresh sage and oysters in a cream sauce. chefrick.com

Ingredients Nutrition

Directions

  1. Shuck oysters; drain well, reserving 1/2 cup liquor. Scrub and reserve 24 half shells.
  2. Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes). Add flour all at once and blend, then cook, stirring, 3 to 4 minutes.
  3. Slowly stir in whipping cream, blending to make a smooth paste. Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend. Cook 5 minutes longer, whisking constantly. Stir in sour cream, Worcestershire sauce and wine; cook just until heated through. Taste and adjust seasonings.
  4. Preheat oven to 400F . Line a baking sheet with rock salt. Place oyster shells on rock salt, nesting each into salt to prevent tipping. Pat oysters very dry on paper towels and place 1 in each shell. Spoon some of sauce over top of each oyster. Combine bread crumbs and cheese; sprinkle over tops of oysters.
  5. Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes). Serve hot.

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