Recipe: Baked (or grilled) oysters with Romano and Creole sauce
One way to ease into oysters is by first enjoying them cooked. The following recipe is adapted from a favorite grilled oyster recipe served at New Orleans' Acme Oyster House. I purchased Apalachicola oysters from Florida, and my brother agreed to shuck them if my sister-in-law grilled them and I made the sauce. Deal!
Yield: 4 dozen medium-sized oysters (1 1/2 cups sauce)
- 1/4 pound (1 stick) unsalted butter
- 5 scallions, white and light green parts only, washed and thinly sliced
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Creole seasoning
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 cup dry white wine
- 1 tablespoon finely chopped fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 4 dozen freshly shucked oysters, on the half shell with their liquor (juice)
- 2 cups grated Romano cheese
- 4-5 cups rock salt (if baking)
1. Melt butter over medium-low heat in a medium-sized saucepan. Add scallions and cook, stirring occasionally, 4 minutes or until just tender. Add garlic and Creole seasoning and cook an additional minute.
2. Add lemon juice, Worcestershire sauce, wine, thyme and pepper flakes to pan. Simmer gently until wine is slightly reduced, about 5 minutes.
3. Remove from heat and cover pan, to retain warmth.
4. If using oven: Preheat oven to 400 degrees. Place 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and place on middle rack of oven. Do not jar oysters and keep as much oyster liquor in shell as possible When the oyster liquor starts to bubble slightly, after 6-8 minutes, remove from oven and divide Romano over oysters. Return to oven and continue baking until cheese has melted and oyster edges are beginning to brown, about 2-3 minutes. Remove from oven, divide and spoon Creole sauce over oysters, and serve.
If using grill: Preheat gas or charcoal grill to medium heat. Carefully place oysters on grill (using a grill pan is helpful); do not jar oysters and keep as much oyster liquor in shell as possible. When the oyster liquor starts to bubble, sprinkle Romano over each oyster. Let cheese melt. When oysters begin to slightly brown at the edges, remove. Spoon sauce over each oyster and serve.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on Dec. 30, 2010.