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Categories:
oysters sausage green onion all-purpose whipping cream salt ground black pepper cayenne pepper flat leaf parsley fresh sage sour cream Worcestershire sauce white wine salt fresh breadcrumb Parmesan cheese
Viewed: 36 - Published at: 6 years agoIngredients
- 24 oysters, medium in shells
- 14 cup sausage drippings (preferably) or 14 cup bacon drippings
- 12 cup green onion, finely chopped (including green tops)
- 6 tablespoons all-purpose flour
- 12 cup whipping cream
- 12 teaspoon salt
- 14 teaspoon fresh ground black pepper
- 12 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
- 14 cup dry white wine
- rock salt
- 34 cup fresh breadcrumb
- 14 cup parmesan cheese, grated
Method
- Shuck oysters; drain well, reserving 1/2 cup liquor.
- Scrub and reserve 24 half shells.
- 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.
- 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.
- 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.
- Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes).
- Serve hot.
