Issue Date: December, 2009
Serves: Serves 6
Pairings:
Courtesy of:

Louisiana Cookin'

Ingredients:

• 1 pint of fresh shucked oysters
• 3 tablespoons butter, in all
• 2 tablespoons flour
• 2-3 sliced green onions
• 1 chopped shallot
• 1 cup heavy cream
• 1 ½ tablespoons Southern Comfort liqueur (or to taste)
• Salt, white pepper and cayenne pepper, to taste
• 12-14 pre-baked mini-pastry shells

Instructions:

Preheat oven to 375ºF. Drain the oysters and saute lightly in 1 tablespoon of butter, until they put out their liquid. Using a slotted spoon, remove and reserve the oysters. Continue to reduce the liquid until not quite dry in the pan.

Put 2 tablespoons of butter in a small sauce pan and melt. Add 2 tablespoons of flour to make a roux, stirring constantly. Cook for about 3 minutes and then add green onions and shallot. Saute until almost soft and add the cream. Bring to a slight boil; add the reduced oyster juice, salt and peppers. Reduce and continue to cook until thickened. Stir in the Southern Comfort and the oysters. Let slowly simmer for another minute.

Place 1 oyster in each shell, then evenly divide the rest and fill the pastry cups with the sauce and onions. Place in the oven until hot and bubbling.