Louisiana oysters are available year-round, but in the cooler months, their flavor and texture are unparalleled. The pearls on Louisiana’s seafood crown, oysters are a unique expression of the grounds on which they were raised. The nutrient-rich outlets of the Mississippi and Atchafalaya rivers will yield oysters with a distinctly different flavor than ones raised in saltier areas.
The beauty of Louisiana oysters is their versatility on the plate. The little bivalves are as delicious with a Spartan adornment of shallots and vinegar as they are in a decadent preparation like New Orleans-style barbecue sauce, or doused in butter and garlic and chargrilled.
Oysters on the Half Shell with Blood Orange-Cognac Mignonette
- 2 tablespoons finely chopped shallot
- 2 tablespoons cognac
- 2 tablespoons blood orange juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 12 fresh oysters on half shell
- Lemon wedges, to serve
- In a small bowl, stir together shallot, cognac, orange juice, salt, and pepper. Refrigerate until ready to serve, at least 10 minutes. Spoon mignonette over oysters, and serve with lemon wedges.