Oysters With Sweet Potatoes

Submitted by Molly53

"An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Bernhard Gotz of Fillets, featured in The Louisiana New Garde television series."

 

• Ready In: 25mins
• Ingredients: 18
• Serves: 4

ingredients

• Sweet Potatoes

• 2 sweet potatoes, peeled and cut into eighths
• 4 tablespoons butter, room temperature
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• salt and pepper, to taste

• Oysters

• 3 tablespoons olive oil
• 2 shallots, peeled and minced
• 1 teaspoon garlic, peeled and minced
• 16 large oysters, shucked
• 1 cup dry sherry or 1 cup madeira wine
• 1 teaspoon fresh dill, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh tarragon, minced
• 1 tablespoon fresh parsley, minced
• 3⁄4 cup butter, room temperature
• curry powder, to taste (store-bought, Homemade Curry Powder or your own recipe)
• salt and pepper, to taste
• green onion, chopped (for garnish)

directions

1. For the sweet potatoes: Boil the potatoes until tender in a large pan.
2. Drain and dry them in warm oven briefly to remove all water; force through a ricer or whirl in food processor.
3. Add butter and seasonings; keep warm.
4. For the oysters: heat olive oil in skillet; cook shallots and garlic until translucent.
5. Add oysters and wine; cook until liquid is reduced by half.
6. Remove oysters and add herbs to sauce; cook for about five minutes.
7. Remove from heat; whisk in butter and seasonings.
8. Return oysters to pan to keep warm until ready to serve.
9. To serve: Place potatoes into a piping bag fitted with star tip; pipe a decorative border on each serving plate.
10. Place 4 oysters in the center and garnish with green onions.