• Tommy Centola

Oysters Meaux from Visko’s

Updated: Jan 3

In know that it is not oyster season. I was thinking about closed restaurants that I would like to visit again and this poped into my head. Visko’s was one of the best seafood houses on the Westbank of New Orleans. It was as good, if not better, than driving out to the Lakefront to eat at one of the West End restaurants. Visko’s suffered from the oilfield bust in the 80’s. Their signature dish was Oysters Meaux. It was a take on Oysters Benedict, with their unique Meaux sauce.

24 Oysters

Seasoned Corn Flour

Egg Wash

4 English Muffins, splits

12 slices Canadian Bacon

1 cup Meaux Sauce (to follow)

Paprika for garnish

4 slices Lime for garnish

4 sprigs Parsley for garnish

Bread the oysters using egg wash and seasoned cornflour. Deep fry the oysters until they are golden brown.

Preheat oven to broil. Arrange muffins, split sides up, on a baking sheet. Broil one minute (do not brown.) Remove; lower oven to 400 degrees. Place three slices of Canadian Bacon across each whole muffinn. Return to oven for approximately 3 to 5 minutes to warm. Place 6 warm oysters on each ham muffin and top with 4 tablespoons Meaux sauce. Serve immediately garnished with paprika, lime slice and parsley.

Meaux Sauce

3 whole Eggs

1/2 teaspoon White Pepper

1/8 teaspoon Red Pepper

3 tablespoons Lemon Juice

2 cups Vegetable Oil

3 tablespoons Imported Pommery Mustard or any grainy, mild mustard

Salt to taste

Place eggs, peppers and lemon juice in a blender; blend on high speed, approximately 20 seconds. Continue blending and pour in oil drop by drop until oil begins to emulsify. Pour remaining oil slowly in a steady stream. Remove from blender jar; stir in Pommery mustard and salt.

Enjoy

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