• Cooking Time: 15
  • Servings: 4-6
  • Preparation Time: 45



  • 2/3 cup finely chopped mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon ground white pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup brandy
  • 1 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon cayenne 1 tablespoon finely chopped shallots
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon flour
  • 4 tablespoons dry bread crumbs
  • 1/2 pound boiled shrimp, finely diced
  • 1/4 cup finely minced parsley
  • 2 dozen oysters on the half shell, drained
  • rock salt


  • 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 15” x 10” 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. -

Categories: Cajun  Shellfish 

Author Credit: Chris Kaiser

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