Recipe of the Week: Oysters Arnaud
Oysters Arnaud
Oysters Arnaud includes five different recipes for baked toppings. They are Oysters Bienville, Oysters Rockefeller, Oysters Kathryn, Oysters Ohan and Oysters Suzette. Oysters Kathryn was created and named for Casbarian’s, Katy and Oysters Ohan was similarly devised in honor of the late Ohan Casbarian, beloved patriarch of the Casbarian family and Katy’s grandfather. Each recipe is included here: however preparing them all at once may be a daunting task. Presentation of just one recipe is still a singular pleasure and easier on the cook.
The toppings may be made a day in advance and refrigerated, then used to crown the waiting oysters before baking them together and serving immediately.
Oysters Bienville
*Serves 8 to 10*
- 1 tablespoon vegetable oil
- 2/3 cup finely chopped white mushrooms
- 4 tablespoons (2 ounces, ½ stick) unsalted butter
- 1-1/2 teaspoons very finely chopped garlic
- 4 large shallots, finely chopped
- ½ lb cooked shrimp, finely diced
- 1 tablespoon all-purpose flour
- ½ cup brandy
- ½ cup heavy cream
- 1 teaspoon ground white pepper
- 6 tablespoons grated Romano cheese
- 4 tablespoons dry breadcrumbs
- ¼ cup finely chopped flat-leaf parsley
- 1 teaspoon Kosher or sea salt
- Freshly ground black pepper
- ½ teaspoon Cayenne pepper
- 2 dozen plump, salty, oysters, freshly shucked and the flat sides of the shells reserved
- About 2 lbs rock salt (optional)
- Lemon wedges wrapped in muslin sleeves, for serving
In a large, heavy saucepan, warm the vegetable oil and sauté the chopped mushrooms for about 4 minutes, stirring. Remove from the pan with a slotted spoon, press with another spoon to remove excess liquid and set aside.
In the same pan, melt the butter over low heat and sauté the garlic and shallots for about 3 minutes, stirring frequently, until softened.
Add the diced shrimp and stir to mix, then sprinkle evenly with the flour. Stir together, add the reserved mushrooms and increase heat to medium.
Stirring constantly, deglaze the pan with the brandy. Stir in the cream and cook for 2 to 3 minutes, until smooth. Stir in the Romano, dry breadcrumbs, parsley, salt, a touch of black pepper and the Cayenne to a soft moundable consistency. A small amount of milk may be added if the mixture is too thick.
Remove the pan from the heat and transfer the mixture to a glass or ceramic bowl. Cool to room temperature, then refrigerate for about 1-1/2 hours, or until thoroughly chilled.
Preheat the oven to 400 degrees. Wash the oyster shells well and pat dry. Drain the oysters and place one in each of the 24 shells, or use two smaller oysters per shell if necessary.
Place the shells in a large, heavy roasting pan lined with a ½-inch layer of rock salt, or place six filled oyster shells in each of four pie pans lined with salt (the salt keeps the shells upright during cooking and stops the delicious juices from escaping).
Top each oyster with on generous tablespoon of the Bienville mix and bake for 15 to 18 minutes, or until nicely browned.
The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate.
Garnish with a wrapped lemon wedge and serve immediately.
Oysters Rockefeller
*Serves 6*
- 2 tablespoons unsalted butter
- 12 slices raw bacon, very finely chopped
- 4 cups finely chopped celery
- 1 cup seeded and de-ribbed green pepper, finely chopped
- 3 tablespoons very finely chopped garlic
- 1 cup finely chopped white onion
- 4 cups blanched and drained spinach, chopped
- 2 bay leaves
- 1 pinch dried thyme
- 1 pinch Cayenne pepper
- 2 tablespoons finely chopped fresh basil
- 1/3 cup Herbsaint liqueurs or Pernod
- 1 tablespoon finely chopped fresh basil
- Kosher or sea salt and freshly ground pepper
- 3 dozen plump, salty oysters, freshly shucked and the flat sides of the shells reserved
- About 2 pounds rock salt
- Lemon wedges wrapped in muslin sleeves for serving
In a medium sauté pan, melt the butter over medium heat and cook the bacon until the fat has been rendered and bacon is crisp, about 5 minutes.
Add the celery, green pepper, garlic and onion, then stir and sauté until the vegetables are softened, 4 to 5 minutes. Stir in the bay leaves, thyme, cayenne and parsley, then drizzle the Herbsaint and continue cooking for 1 minute. Then reduce the heat and simmer for 2 minutes. Remove the bay leaves, add the basil and season to taste with salt and pepper.
In a blender or food processor, puree about half of the mixture, and then stir it back into the original pan, mixing together thoroughly. Transfer to a covered container, cool to room temperature and refrigerate for about 1 hour to firm the mixture.
Preheat the oven to 400 degrees.
Was the flat oyster shells well, and pat them dry. Drain the oysters and place on in each prepared shell. Place the shells in a large, heavy roasting pan lined with a ½-inch layer of rock salt, or place six oyster shells in each of six pie pans lined with salt.
Top each oyster with one generous tablespoon of Rockefeller sauce and bake for 15 to 18 minutes, until nicely browned.
The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate.
Garnish with a wrapped lemon wedge and serve immediately.
Oysters Kathryn
*Serves 6*
- 1 can artichoke hearts, drained and finely chopped
- ½ cup fresh breadcrumbs
- 1 large egg, lightly beaten
- ½ cup heavy cream
- ½ teaspoon finely chopped fresh basil
- ½ cup grated Parmesan cheese
- Juice of 1 lemon
- 1 clove garlic, very finely chopped
- Kosher or sea salt and freshly ground black pepper
- 6 lemon wedges wrapped in muslin sleeves, for serving
- 3 dozen plump, salty oysters, preferably freshly shucked
- 6 pans rock salt (optional)
In a mixing bowl, combine the chopped artichoke hearts, breadcrumbs, egg, cream, basil, Parmesan, lemon juice and garlic. Season to taste with salt and pepper and combine thoroughly, using a fork.
Cover and refrigerate for at least half an hour and up to 2 hours. Preheat the oven to 400 degrees. Scrub the oyster shells well and pat them dry. Drain the oysters and place on in each shell. Place the shells on the large, heavy roasting pan (or place six oysters in each pan of rock salt). Top each oyster with a generous tablespoon of the topping mixture, smoothing it into a mound. Bake for 15 to 18 minutes, until the tops are nicely browned.
The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate (or, if baked in pans of rock salt, place each pan on a dinner plate). Garnish with a wrapped lemon wedge and serve.
Oysters Suzette
*Serves 6*
- ½ lb raw bacon
- 2 green bell peppers, seeded and finely chopped
- 1 medium white onion, minced
- 2 celery stalks, string removed, finely chopped
- ¼ cup pimiento, finely chopped
- ½ cup fish stock or oyster liquor
- 1 tablespoon lemon juice
- 1 dash Angostura bitters
- 1/8 teaspoon dried thyme leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- About 2 pounds rock salt (optional)
- 3 dozen plump, salty oysters, freshly shucked and the flat sides of the shells reserved
- Lemon wedges or halves, wrapped in muslin sleeves, for serving
In a large heavy skillet, sauté the bacon with the green peppers, onion and celery. Stir and cook for 5 to 7 minutes until the bacon fat is rendered and the vegetables are soft. Pour off the fat.
Add the pimiento, fish stock or oyster liquor, lemon juice, bitters and thyme. Bring to a boil and cook for 5 minutes.
Meanwhile, in a separate small saucepan prepare the Roux by cooking the butter and flour together for 5 minutes, stirring occasionally to ensure even cooking. Blend the Roux with the vegetable mixture and stir until thickened.
Transfer the cooked mixture to a glass or ceramic bowl. Cool to room temperature, then refrigerate for about 1-1/2 hours, or until thoroughly chilled.
Preheat the oven to 400 degrees.
Wash the oyster shells well and pat dry. Drain the oysters and place one in each of the 36 shells, or use two smaller oysters per shell in necessary.
Place the shells in a large, heavy roasting pan lined with ½ inch layer of rock salt, or place six filled oyster shells in each of four pie panes lined with salt (the salt keeps the shells upright during cooking and stops the delicious juices from escaping). Top each oyster with 1 generous tablespoon of the Suzette mix and bake for 15 minutes.
The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate. If baked in pie pans of rock salt, place each pan on a dinner plate.
Garnish with a wrapped lemon wedge or halves and serve immediately.
Oysters Ohan
- 2 medium eggplants
- 1 cup olive oil
- ½ lb Andouille or other smoked sausage, finely chopped
- ½ shallot, very finely chopped
- ½ yellow bell pepper, seeded, de-ribbed and finely chopped
- ½ medium red onion, finely chopped
- 2 stalks celery, finely chopped
- 1 small clove garlic, very finely chopped
- ¼ cup white wine
- ½ cup chicken stock
- 2 bay leaves
- Pinch of Cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon dried oregano
- Kosher or sea salt and freshly ground pepper
- 3 dozen plump, salty oysters, freshly shucked and the flat sides of the shells reserved
- About 2 pounds rock salt (optional)
- Lemon wedges or halves wrapped in muslin sleeves, for serving
Using a nice sharp vegetable peeler, peel the eggplants, scoop out any seeds and chop finely. Place a large sauté pan over medium heat and add the olive oil. When it is hot, add the eggplant, Andouille, shallot, yellow pepper, onion and celery. Sauté the mixture until the vegetables are
softened and the onion is transparent, about 10 minutes. Add the garlic and cook for one minute more. Add the wine, chicken stock and bay leaves and simmer the mixture until almost all the liquid has evaporated.
Stir in the Cayenne and white peppers, thyme, marjoram and oregano, and cook, stirring, for 4 minutes more. Taste and season with salt and pepper as desired. Remove the bay leaves and cool to room temperature, then refrigerate, covered for a least 1-1/2 hours, to firm.
Preheat the oven to 400 degrees.
Scrub the oyster shell well and pat them dry. Drain the oysters and place on in each shell. Place the shells on a large, heavy roasting pan. Top each oyster with a generous tablespoon of the topping mixture, smoothing it into a mound. Bake for 15 to 18 minutes, until the tops are nicely browned.
The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate. If baked in pie pans of rock salt, place each pan on a dinner plate.