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La Belle Cuisine - More Seafood Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Nathalie
Dupree's Southern Oyster Casserole
"If you don't love life you
can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and
all its weeds and breezes. [They]
shiver you for a split second."
~ Eleanor Clark
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Fresh Oysters with Cress
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La Belle Cuisine
Southern Oyster Casserole
 
Nathalie Dupree's
Comfortable Entertaining at
Home with Ease and Grace
by Nathalie Dupree, August 1998, Viking Penguin
 
"This dish is a holiday staple in Southern coastal
cities. It can be
served with
the rest of the meal on the holiday buffet table, but
my friend Marion likes
to have it ready to go in the oven in case
the meal is delayed and tempers
get short. It soothes and warms
enough to keep the hungry waiting. I’d
set out little bread-and-
butter plates and forks and put the casserole in
the
living room.
Not all inland eaters have acquired a taste for oysters;
they are
especially delicious during
winter holidays as either a traditional
delicacy
or exotic fare."
2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded,
deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated imported Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs
Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray
it with nonstick spray.
Drain the oysters and set aside. Melt 2 tablespoons of the butter in a
heavy casserole. Add the scallions and pepper and sauté until the onion
is soft, about 5
minutes. Add the mushrooms and oysters and sauté for
5 minutes.
In a separate pan, melt 2 tablespoons of the remaining butter. Stir in
the
flour. When smooth, add the cream, and stir until boiling and thick. Add
the cheese.
Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and
pepper. The casserole may be made ahead to
this point and refrigerated overnight. Return
it to the simmer on top of
the stove before proceeding.
Pour the mixture into the prepared dish and top with the bread crumbs
and dot with the remaining butter. Place under the broiler until browned
and bubbling -
about 10 minutes, depending on the depth of the casserole.
Makes 10 to 20 servings as a starter.
Featured Archive Recipes:
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(Chef John Besh)
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Oysters, Scalloped, Thanksgiving
Oysters Stewed in Thyme Cream
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