RecipeFrom A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris
Christmas Oysters

It's a tradition at Antoine's to order an appetizer of combining two of the restaurant's baked oyster dishes. Both are baked on their shells, one with a green sauce (their famous oysters Rockefeller), the other with a red sauce. The latter is called oysters thermidor at Antoine's and oysters casino at Brennan's--the only two restaurants I know that serves the dish. The names are misleading, because other dishes that have nothing in common with this one have both those names.

The Rockefellers take longer in the oven, so put them in first. Serve four to six of each to each guest as an appetizer, alternating the green and red ones.

   Oysters Rockefeller  
Oysters Rockefeller have always been among my favorite Creole-French dishes, and one that creates its own special occasion when you make it.
  • Water from oysters, plus enough more water to make one cups
  • 1 cups chopped celery
  • 3/4 cup chopped green onion tops
  • 1 cups chopped parsley, stems removed
  • 1/2 cup chopped fresh fennel
  • 1/2 cup chopped watercress
  • 1/2 tsp. chopped fresh garlic
  • 2 anchovy fillets
  • 1/2 tsp. sugar
  • 2 Tbs. ketchup
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 1/2 tsp. white pepper
  • 1 tsp. Worcestershire sauce
  • 2 dashes Peychaud's bitters
  • 2 drops green food coloring (optional but authentic)
  • 1 stick butter
  • 1/2 cup flour
  • 3/4 cup  fine bread crumbs
  • Two dozen oysters on the shells
1. Combine the vegetables and the anchovies  in small batches and chop to a near-puree in a food processor, using the oyster water to help things along.

2. Combine this green slurry and the rest of the oyster water in a saucepan and cook over low heat, stirring every now and then, until the excess water is gone but the greens remain very moist. Add sugar, catsup, salt, cayenne, Worcestershire  sauce, bitters and food coloring.

Preheat oven to 450 degrees.

3. Make a blond roux with the butter and flour. Blend well into the greens, until the sauce takes on a different, lighter texture. Then mix in the bread crumbs.

4. Place large, fresh oysters into oyster shells, small ovenproof ramekins, or small au gratin dishes. Top each oyster with a generous tablespoon of sauce (or more, if you like). Bake 15 minutes in a preheated 450-degree oven, or until the top of the sauce has barely begun to brown. Serve immediately.


   Oysters Thermidor (or Casino)  
These are much easier to make than the Rockefellers, fortunately. All you need to do is fry some bacon and mix a few sauce ingredients, then bake on the half-shells.
  • 6 strips thick-sliced bacon
  • 1 cup chili sauce (in bottles next to the ketchup)
  • 1 Tbs. prepared horseradish
  • 2 tsp. lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. Tabasco
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 2 dozen oysters on the half shells
Preheat oven to 450 degrees.

1. Cut the bacon slices into four pieces. Fry or broil until just beginning to turn crisp.

2. Mix all the other ingredients except the oysters in a bowl.

3. Place a piece of bacon atop each oyster. Spoon a generous tablespoon of the sauce on top. Bake six minutes in a preheated 450-degree oven, or until the sauce begins to bubble. Serve immediately.

Serves eight.


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© 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com