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La Belle Cuisine - More Seafood Recipes

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Oyster Gatherers of Cancale, 1878
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La Belle Cuisine

Gigi’s Oysters King Harry

4 dozen small oysters, drained,
reserving liquid
3/4 pound mushrooms, sliced
1/2 pound (2 sticks) butter
4 tablespoons flour
2 garlic cloves, minced
4 tablespoons onion, finely chopped
4 tablespoons green onion, finely chopped
4 tablespoons minced fresh parsley leaves
Cayenne pepper to taste
2 teaspoons salt
1 teaspoon white pepper
Dash of Tabasco
1/2 cup dry Sherry
1/2 cup oyster liquor, drained from oysters
1 cup Italian breadcrumbs

Drain oysters well, reserving liquid. Sauté mushrooms in 4 tablespoons
butter and set them aside.
In a heavy skillet melt 6 tablespoons butter; add flour and stir constantly
over low heat until roux is light brown. Add garlic, onion, green onions, and parsley and cook about 5 minutes. Add seasonings. Blend in Sherry and 1/2 cup oyster liquor. Add drained oyster and mushrooms and cook 5 minutes. Add Italian breadcrumbs as needed to tighten mixture so that it is not runny. Divide mixture into 8 ramekins, then top with Italian breadcrumbs and
butter. Bake at 350 degrees F. until bubbly, about 12 minutes.

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New Orleans Oysters Dunbar
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Southern Oyster Casserole
 

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