Oysters Evangeline

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

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 24

Ingredients

• 24  oysters, medium in shells
• 1⁄4 cup  sausage drippings (preferably) or 1⁄4 cup bacon drippings
• 1⁄2 cup green onion, finely chopped (including green tops)
• 6  tablespoons all-purpose flour
• 1⁄2 cup  whipping cream
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon cayenne pepper
• 2  tablespoons flat leaf parsley, minced
• 1  tablespoon fresh sage, minced or 1  teaspoon dried rubbed sage
• 1  cup sour cream
• 2  teaspoons Worcestershire sauce
• 1⁄4 cup dry white wine
•  rock salt
• 3⁄4 cup  fresh breadcrumb
• 1⁄4 cup parmesan cheese, grated

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.