Oysters Dunbar Recipe
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Category: |
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Ingredients: |
Ingredients: 3 dozen oysters
1 cup reserved oyster liquid
12 oyster shells or small ramekins
2 cups artichoke hearts
1/4 pound butter
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup garlic, minced1/4 cup flour
2 cups heavy whipping cream
1 tsp Worcestershire sauce
1 tsp Creole seasoning
1/4 cup green onions, sliced
1 tbsp basil, chopped
1 tsp thyme, chopped
1/4 tsp nutmeg
salt and black pepper to taste
hot sauce to taste
3 cups seasoned Italian breadcrumbs
3/4 cup Parmesan cheese, grated
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Directions: |
Directions:Pre-heat oven to 375F. If using oyster shells, wash well and reserve in cold water for later use.
Chop 2 dozen oysters along with artichoke hearts into bite-size pieces and set aside. Melt butter over medium-high heat. Add onion, celery, bell peppers and garlic. Sauté 3-5 minutes. Add chopped oysters and artichoke hearts into the vegetable mixture and sauté 5-7 additional minutes to blend flavors. Sprinkle in flour and blend well to create a white roux. Add heavy whipping cream and reserved oyster liquid, stirring constantly to blend into the roux mixture until like a slightly-thickened white sauce. Add Worcestershire sauce, Creole seasoning, green onions, basil, thyme and nutmeg. Season lightly using salt, pepper and hot sauce. Continue to cook 7-10 minutes then remove from heat. Stir in 2 cups of breadcrumbs until mixture is thickened and resembles a stuffing. Place 1 whole oyster in the center of each oyster shell or ramekin and top with equal portions of stuffing. Place stuffed oyster shells or remekins on a cookie sheet and sprinkle with remaining breadcrumbs and Parmesan cheese. Bake oysters until stuffing is heated thoroughly and bubbly, approximately 30 minutes. It is imperative that the oysters in the shells are hot and fully cooked. |
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