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
2014-07-11 06:13:36
Serves 2
Serve these sizzling oysters at your next cocktail party.
Ingredients
- Rock salt, as needed
- 6 shucked Louisiana oysters
- 6 oyster half shells, cleaned
- 3 tablespoons Smoked Bienville Butter, divided, recipe follows
- 1 tablespoon Italian-style bread crumbs, divided
- 1 tablespoon thinly sliced green onion, divided
- Lemon wedge
Instructions
- Preheat oven to Broil. Line a serving tray with rock salt, and set aside.
- 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.
- 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' https://louisianacookin.com/
Smoked Bienville Butter
2014-07-11 07:20:15
Yields 3
Ingredients
- 8 smoked fresh oysters, divided (see note)
- 7 tablespoons butter, divided
- 2/3 cup minced onion
- 2/3 cup minced red bell pepper
- 1/3 cup minced celery
- 1 tablespoon minced garlic
- ¼ cup dry white wine
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2/3 cup grated Parmesan cheese
- ¼ cup thinly sliced green onion, divided
Instructions
- 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.
- 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.
- 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
Notes
- 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' https://louisianacookin.com/
