Classis South Louisiana Baked Oysters
From susana 16 years agoIngredients
- Basting Sauce shopping list
- 2/3-cup extra virgin olive oil shopping list
- 1/2-cup unslated butter, melted shopping list
- 8 cloves of garlic, pressed shopping list
- 5 green onions, tops and bottoms - minced shopping list
- 3-tbspn flatleaf parsley, minced shopping list
- 2-tbspn fresh basil, minced shopping list
- 1-tbspn worcestershire sauce (Frank only uses 1-tspn) shopping list
- 1-tbspn fresh lemon juice shopping list
- 2-tspns garlic sauce microwaved with 1- clove minced garlic on high for about 15 seconds (Frank just uses his own garlic infused hot sauce) shopping list
- Your oysters shopping list
- 24 Louisiana oysters in their shells and scrubbed clean (You can use those native to you are but - ya'll -sorry - they just won't be the same) Smilin' shopping list
- 1 entire package of pre=cooked bacon, cooked and crumbeld (Frank uses 1-cup rendered out bacon btis) shopping list
- black pepper shopping list
- 1 loaf of French bread (If unavailable any good "sopping bread" will do shopping list
How to make it
- Make the basting sauce by mixing all the ingredients thoroughly - then set aside to rest
- You can use either an oven top grill, an electric indoor grill, an outdoor grill or your oven broiled to prepare y our oysters
- I use my Lodge oven top cast iron grill.
- If you use the oven, preheat tao 423 degrees and place the oysters in ROCK SALT in a deep pan to cook
- Either way place flat side down for baking and plan on about 10 minute per batch.
- (I bake 12 at a time on my stove top grill)
- Thye're ready when they gurgle and bubble and pop open.
- If they don't open after ten minutes, throw them away and get another one.
- They are probably no good.
- Use tongs to change out the oysters as you cook them because they will be very hot
- When ready to eat, remove the top shell and put six oysters on each person's plate carefully so that the natural juices stay inside the shells
- Spoon some basting sauce into each shell and have at it.
- Use that bread for sopping N'Awlins style.
- -Susana
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- susana Mandeville, LA
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My family will love this thanks high5
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