Oysters Arnaud Recipe
One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller and Suzette
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Ingredients
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Oysters
Method
Preparation
Oyster Preparation
Preheat your oven to 400°F (200°C) and carefully shuck the oysters. Place them on a baking sheet.
Bienville Oysters
In a skillet, melt 1/4 cup of butter, add garlic and shallots, and sauté until translucent. Add white wine and reduce. Mix in breadcrumbs and half the Parmesan cheese. Spoon over two oysters and top with remaining cheese.
Kathryn Oysters
In another skillet, melt 1/4 cup of butter and sauté the chopped spinach until wilted. Add lemon juice and cayenne pepper. Spoon over two oysters and top with breadcrumbs and cheese.
Suzette Oysters
Sauté minced garlic in 1/4 cup butter. Add white wine, then fold in breadcrumbs and cheese. Spoon over the last oyster, topping with parsley.
Baking
Bake all oysters in the preheated oven for about 10-12 minutes until the tops are golden and bubbly. Serve hot.
