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BAKED OYSTERS RADOSTA
½ cup pure olive oil Heat the pure olive oil in a large pan and sauté the onion and garlic until caramelized. Then stir
½ cup chopped white onion in the celery and green onion, sautéing until tender. Add the shucked oysters and wine bringing
¼ cup minced garlic mixture to a boil. Season with salt, crushed red pepper and Worcestershire sauce. Remove from
1 tbsp. chopped celery heat and stir in the breadcrumbs and Romano, along with enough oyster water to keep the dressing
1 tbsp. chopped green onion
moist. Lightly coat a baking dish with extra-virgin olive oil, then fill with the oyster mixture and
3 cups freshly shucked oysters,
smooth the top with a spoon. Drizzle with olive oil and sprinkle with Parmesan cheese. Bake in a
water reserved
preheated 450°F oven until golden brown, 12-14 minutes. Let rest for 5 minutes, then spoon onto
½ cup white wine
1 tsp. salt appetizer plates. (Or, you can bake this dressing in individual ramekins.) Garnish with fresh
½ tsp. crushed red pepper Italian parsley. Serves 4.
1 tsp. Worcestershire sauce
1 cup unseasoned breadcrumbs Recipe courtesy of Andrea’s Restaurant & Catering, 3100 19th Street, Metairie, LA 70002,
½ cup grated Romano cheese 504-834-8583
Extra-virgin olive oil
Grated Parmesan cheese
Fresh Italian parsley for garnish
JEFFERSON PARISH
The Louisiana Oyster Trail is a public art program blending culinary and sculpture art. Uniquely
showcasing oyster eateries pairing each with a 3-foot oyster sculpture painted by a local artist.
877-572-7474 | LouisianaOysterTrail.com
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