Sizzling Oysters R’evolution

When looking to escape the New Orleans French Quarter crowds, we often duck into Restaurant R’evolution for a plate of sizzling oysters.

Sizzling Oysters R’evolution with Smoked Bienville Butter
Serves 2
Serve these sizzling oysters at your next cocktail party.
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  1. Rock salt, as needed
  2. 6 shucked Louisiana oysters
  3. 6 oyster half shells, cleaned
  4. 3 tablespoons Smoked Bienville Butter, divided, recipe follows
  5. 1 tablespoon Italian-style bread crumbs, divided
  6. 1 tablespoon thinly sliced green onion, divided
  7. Lemon wedge
  1. Preheat oven to Broil. Line a serving tray with rock salt, and set aside.
  2. Line a baking sheet with a layer of rock salt, and nestle shells in salt so they do not tip over in oven. Place one oyster in each shell, and top each with 1½ teaspoons Smoked Bienville Butter and ½ teaspoon bread crumbs.
  3. Broil for 4 minutes or until butter is melted, oysters are opaque, and bread crumbs are browned. Top each with ½ teaspoon green onion. Transfer oysters to prepared tray, and serve with lemon wedge on a cocktail fork.
Louisiana Cookin
Smoked Bienville Butter
Yields 3
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  1. 8 smoked fresh oysters, divided (see note)
  2. 7 tablespoons butter, divided
  3. 2/3 cup minced onion
  4. 2/3 cup minced red bell pepper
  5. 1/3 cup minced celery
  6. 1 tablespoon minced garlic
  7. ¼ cup dry white wine
  8. ½ teaspoon salt
  9. ¼ teaspoon ground black pepper
  10. 2/3 cup grated Parmesan cheese
  11. ¼ cup thinly sliced green onion, divided
  1. Mince 4 oysters, and set aside. In a small sauté pan, melt 1 tablespoon butter over medium-high heat. Add onion, bell pepper, celery, and garlic; cook until vegetables are softened, stirring occasionally, about 5 minutes.
  2. Add wine, and bring mixture to a rapid boil. Cook, stirring often, over medium heat until liquid is nearly evaporated, about 4 minutes. Remove from heat, and let cool to room temperature.
  3. In the work bowl of a food processor, place half of reduced wine and vegetable mixture along with remaining 6 tablespoons butter. Add remaining 4 whole oysters, salt, pepper, and cheese. Purée mixture until smooth. Transfer mixture to a bowl, and fold in green onion, minced oysters, and remaining wine and vegetable reduction, mixing well. Place mixture on a sheet of wax paper, and roll into a 1½-inch-diameter log. Refrigerate until firm
  1. If smoked fresh oysters are not available, substitute 1 (3-ounce) can smoked oysters. Store remaining butter covered in plastic wrap or in a resealable plastic bag for up to one week in refrigerator or up to six months frozen.
Louisiana Cookin


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