Oysters marie laveau
Instructions:
- Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met Marie at the Old Absinthe House late in the evening where they enjoyed oysters on the half shell while trading secrets of Barataria Bay.
- 3 dozen select oysters (reserve liquid);
- 3 tbsp (42 g) butter;
- 1 tsp (5 g) minced garlic;
- 1 tsp (5 g) chopped parsley;
- 1⁄2 oz (15 ml) Pernod or Herbsaint.
- Ingredients for Sauce
- 1⁄4 lb (113 g) butter;
- 1⁄2 c (113 g) diced onions;
- 1⁄4 c (57 g) diced celery;
- 2 tbsp (28 g) minced garlic;
- 1⁄4 c (57 g) sliced green onions;
- 1⁄2 c (113 g) white crabmeat or 1⁄2 c (113 g) chopped cooked shrimp;
- 21⁄2 tbsp (36 g) flour;
- 3 c (720 ml) heavy whipping cream;
- 1 oz (30 ml) dry white wine;
- Reserved cooked liquid from oysters;
- Reserved raw liquid from oysters;
- 1⁄8 tsp (0.5 g) nutmeg;
- 1⁄4 c (57 g) diced red bell pepper;
- 1⁄4 c (57 g) diced yellow bell pepper;
- Salt;
- Cracked black pepper;
- Parmesan cheese.
- In a heavy-bottomed sauté pan, melt butter over mediumhigh heat. Stir in garlic and parsley and sauté 2 minutes. Add oysters and cook until edges begin to curl, but do not overcook. Deglaze with Pernod and cook 1 minute. Remove oysters, reduce liquid by half, and reserve for sauce.
- Preheat oven to 375 F. In a one-quart heavy-bottomed saucepan, melt butter over medium-high heat. Add onions, celery, garlic and green onions and sauté 3 minutes. Stirring constantly, add crabmeat or shrimp and sauté 1 minute. Whisk in flour until a white roux is achieved, then whisk in cream and wine. Bring to a low boil, stirring constantly as mixture thickens. Pour in cooked liquid from oysters and reserved oyster liquid. Reduce heat to simmer and cook 10–15 minutes, adding hot water if sauce becomes too thick. Add nutmeg and bell pepper, then season with salt and pepper. Place 6 oysters in each au gratin dish, top with a generous serving of sauce, and bake until bubbly. If desired, sprinkle Parmesan cheese on top prior to baking. Serve with garlic croutons. This recipe is particularly wine-friendly. The classic wine matches with oysters are Champagne, Sancerre (Sauvignon Blanc), or cool-climate Chardonnay. This recipe utilizes baked oysters, the earthy goodness of garlic and onions, and a sauce of cream, oyster liquor, crab, and anise flavor. Of course, a sparkling wine or Champagne would be wonderful with this dish. Because this dish is a more decadent preparation, a New World Chardonnay from the United States, Australia, or Chile would make a great match on the basis of the buttery flavor and the flavor intensity.