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Oysters Marie Laveaux




Source of Recipe


John Folse, Lafitte's Landing


List of Ingredients




3 dozen oysters, reserve liquid
3 tbsp. butter
1 tsp. chopped garlic
1 tsp. chopped parsley
1/2 oz. Pernod or Herbsaint

Sauce:

1/4 lb. butter
1/2 cup diced onions
1/4 cup diced celery
2 tbsp. diced garlic
1/4 cup chopped green onions
1/2 cup white crabmeat or cooked chopped shrimp
2 1/2 tbsp. flour
3 cups hot whipping cream
1 oz. dry white wine
cooking liquid from oysters
pinch of nutmeg
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
salt and cracked black pepper (to taste)

Recipe



In a heavy bottom saute pan, melt butter over medium high heat. Add garlic and parsley and saute approximately 2 minutes. Add oysters and cook until edges begin to curl. Do not overcook. Deglaze with Pernod and cook and additional 1 minute. Remove oyster, reduce cooking liquid to 1/2 volume and reserve for sauce.

Sauce:

Preheat oven to 375 degrees. In a one-quart heavy bottom saucepan, melt butter over medium high heat. Add onions, celery, garlic, and green onions and saute approx. 3 minutes. Add crabmeat or shrimp and saute an additional 1 minute, stirring constantly. Sprinkle in flour, and using a wire whip, stir until a hite roux is achieved. This roux will act as a thickening agent for the sauce.

Add heavy whipping cream and white wine, while continuing to blend with the wire whip. Bring to a low boil, stirring constantly as mixture thickens. Add cooking liquid from oysters as well as reserved oyster liquid. Reduce heat to simmer and cook approx. 10-15 minutes, adding hot water if necessary, if sauce becomes too thick. Add nutmeg and colored bell peppers and season to taste using salt and pepper.

Place 6 oysters in each of 6 au gratin dishes. Top with generous serving of sauce and bake until bubbly. You may wish to sprinkle Parmesan cheese on top prior to baking. This dish should be served with garlic croutons or crackers. Serves 6.