Cook Time: 5 min.
Servings: 2
Description
Jules Alciatore of Antoine’s Restaurant in New Orleans invented this insanely rich appetizer in 1899; the original recipe remains a family secret today. It is much imitated; this version is adapted from M.F.K. Fisher’s Consider the Oyster, 1941.
Ingredients
2 dozen oysterss on the half shell
4 cups coarse salt, such as ice cream salt
1 cup oysterliquid
1 cup plain water
1/4 cup shallots
1 small sprig fresh thyme
2 cups fresh spinachleaves
1/2 cup chopped celery
1 cup unsalted butter
1 Tbsp. Worcestershire sauce
1 oz. herbsaint liquor(optional)
1/2 cup ground, toasted bread crumbs
Instructions
Preheat broiler. Pour a ½-inch-deep bed of salt on ovenproof platters and heat under broiler. Place oysters in shells on hot salt and broil for five minutes.
Finely mince vegetables and thyme, or pulse together in food processor. In a saucepan, boil oyster liquid and water for five minutes, add vegetables, and simmer for 20 minutes or until thick. Stir in butter, Worcestershire, and herbsaint; spoon sauce over the oysters. Sprinkle with breadcrumbs, return to broiler, and heat til crumbs brown and sauce sizzles. Serve immediately.
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