• Tommy Centola

Oyster Pan Roast from Galatoire’s

Updated: Jan 4

This post was originally scheduled for 2/16. I got ahead of myself and posted out of order.

Tomorrow is Fat Tuesday ( Mardi Gras). Most people think of Mari Gras as the whole parade season. It is actually one day, the rest of the season is known as Carnival. One of the most famous food traditions of the Carnival season is the Friday before Mardi Gras lunch at Galatoire’s. Since they do not take reservations for the downstairs dining room, a line forms for the most sought after tables in any restaurant. Line holders are even paid to hold a spot for diners, which has caused a few news stories on the event. Here is an appetizer that is excellent this time of the year.

1 tablespoon Salted Butter

1 cup Diced Onions

1/2 cup Diced Shallots

1/4 cup Finely Chopped Scallions (White and Green Parts)

36 large Gulf Oysters, shucked

3 tablespoons Chopped Garlic

1/4 cup White Wine

1 cup Heavy Cream

1/2 cup Grated Parmesan Cheese

Salt and Freshly Ground White Pepper to taste

1 cup Seasoned Dried Bread Crumbs

1/2 cup Clarified Butter

Melt the salted butter in a medium sauté pan over high heat. Sauté the onions, shallots and scallions for 3 minutes, or until translucent. Add the oysters and sauté over high heat for 1 minute, or until the edges start to curl slightly. Reduce the heat to medium-high and add the garlic and sauté for 1 minute more, Add the white wine, swirl the pan to deglaze, and allow the mixture to simmer for 2 minutes. Add the heavy cream and simmer all ingredients for 4 to 6 minutes, until the cream is bubbling and the sauce begins to reduce. Remove the pan from the heat and stir the Parmesan cheese. Season with salt and white pepper.

Preheat the broiled. Evenly divide the oysters and sauce among 6 individual casserole dishes. he oysters should not be fully submerged beneath the sauce. Sprinkle with bread crumbs, drizzle with clarified butter, and broil for 1 to 2 minutes, until golden. Serve at once.

Enjoy!!!

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