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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 3 |
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This dish combines the subtle taste of fresh sage and oysters in a cream sauce. Ingredients:
24 oysters, medium in shells |
1/4 cup sausage drippings (preferably) or 1/4 cup bacon drippings |
1/2 cup green onion, finely chopped (including green tops) |
6 tablespoons all-purpose flour |
1/2 cup whipping cream |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon cayenne pepper |
2 tablespoons flat leaf parsley, minced |
1 tablespoon fresh sage, minced or 1 teaspoon dried rubbed sage |
1 cup sour cream |
2 teaspoons worcestershire sauce |
1/4 cup dry white wine |
rock salt |
3/4 cup fresh breadcrumb |
1/4 cup parmesan cheese, grated |
Directions:
1. Shuck oysters; drain well, reserving 1/2 cup liquor. Scrub and reserve 24 half shells.
2. Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes). Add flour all at once and blend, then cook, stirring, 3 to 4 minutes.
3. Slowly stir in whipping cream, blending to make a smooth paste. Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend. Cook 5 minutes longer, whisking constantly. Stir in sour cream, Worcestershire sauce and wine; cook just until heated through. Taste and adjust seasonings.
4. Preheat oven to 400F . Line a baking sheet with rock salt. Place oyster shells on rock salt, nesting each into salt to prevent tipping. Pat oysters very dry on paper towels and place 1 in each shell. Spoon some of sauce over top of each oyster. Combine bread crumbs and cheese; sprinkle over tops of oysters.
5. Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes). Serve hot.
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