• Tommy Centola

Oysters Louisiane

Updated: Jan 4

I love oysters. They are my favorite seafood. Here is a recipe that combines two classic oyster dishes, Oysters Rockefeller and Oysters Bienville.

3 dozen Oysters

2 cups Rock Salt

1/2 tablespoon Olive Oil

2 tablespoons Shallots, minced

2 teaspoons Garlic, minced

1/4 cup Artichoke Hearts, chopped

1/4 cup Flour

1/2 cup Milk

2 bunches fresh Spinach, steamed

3 tablespoons fresh Basil, chopped

1 teaspoon Coarsely Ground Pepper

1 cup Lump Crabmeat

3 tablespoons Herbsaint

1/4 cup Romano cheese, grated

If the oysters are in the shell, open them and save the bottom shell. Pour the rock salt into a sheet pan and lay the oyster in the shell on the salt and refrigerate.

If you don’t have shells, place the oysters in a a pan and make them like a casserole.

Preheat broiler. Heat olive oil in a sauté pan, and sauté shallots and garlic. Add chopped artichoke hearts and sprinkle all ingredients with flour. Sauté one minute then add milk. Stirring constantly, bring to a slow simmer until sauce thickens. Do not boil or it will separate. Fold in spinach, basil, pepper. crabmeat and Herbsaint.

Place two tablespoons of filling on top of each oyster, then sprinkle with Romano cheese. Place pan in oven and broil until the filling is bubbling and cheese is melted, about 5 minutes.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

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