Oysters Lafayette
From efitobx 13 years agoIngredients
- 24 fresh oysters shopping list
- 2 tablespoons olive oil shopping list
- 1 cup onions finely diced shopping list
- 1 cup Virginia country ham, diced shopping list
- 1/2 cup Pernod shopping list
- 1 cup heavy cream shopping list
- 1/3 cup Parmesan, grated, plus extra for sprinkling shopping list
- 1 bunch fresh watercress shopping list
- salt and pepper shopping list
How to make it
- Shuck your oysters, making sure you separate each oyster's from the shell. Leave the oyster on the half shell and set aside.
- In a saute pan, heat a little olive oil until barely smoking. Add the onion and ham and cook until the onion is soft.
- Add the Pernod carefully as it will flame up on you a little.
- Reduce the Pernod by half, then add the heavy cream.
- Reduce that by one third and add the cheese.
- Add the watercress, salt and pepper to taste.
- Put oysters on a baking sheet. With a spoon carefully scoop enough mixture onto each oyster shell, covering it completely.
- Add a sprinkling of cheese on each oyster and broil until mix is bubbly and the top has browned.
- Sprinkle rock salt on your serving platter.
- Garnish with fresh lemon or its zest.
People Who Like This Dish 3
- deedeec Seattle, WA
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