Oysters Dunbar

Chef: John Folse
Serves: 2 as an appetizer or 4 as an entrée.

Ingredients:

3 dozen oysters, divided
1 cup reserved oyster liquid
12 oyster shells
2 cups artichoke hearts
¼ pound butter
½ cup diced onions
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup minced garlic
¼ cup flour
2 cups heavy whipping cream
1 tsp Worcestershire sauce
1 tsp Creole seasoning
¼ cup sliced green onions
1 tbsp chopped basil
1 tsp chopped thyme
¼ tsp nutmeg salt and black pepper to taste granulated garlic to taste
Louisiana hot sauce to taste
3 cups Italian bread crumbs, divided

Directions:

1. Preheat oven to 375°F.

2. Wash oyster shells once or twice with hot soapy water then rinse under cold running water to remove soap. Keep shells in cold water until ready to use.

3. Drain and rinse artichokes well under cold running water.

4. Chop 2 dozen oysters and all artichoke hearts into bite-sized pieces then set aside.

5. In a Dutch oven, melt butter over medium-high heat.

6. Add onions, celery, bell peppers and minced garlic.

7. Sauté 3–5 minutes or until vegetables are wilted.

8. Blend in chopped oysters and artichoke hearts and sauté 5–7 minutes.

9. Whisk in flour and stir constantly to create a white roux.

10. Add cream and reserved oyster liquid, stirring constantly until a slightly thickened sauce is achieved.

11. Add Worcestershire, Creole seasoning, green onions, basil, thyme and nutmeg.

12. Season lightly with salt, pepper, granulated garlic and hot sauce.

13. Cook 7–10 minutes then remove from heat.

14. Stir in 2 cups bread crumbs until mixture resembles a stuffing.

15. Place 1 whole oyster in the center of each oyster shell and top with an equal portion of stuffing.

16. Place oyster shells on a cookie sheet and sprinkle with remaining bread crumbs.

17. Bake 30 minutes or until stuffing is heated thoroughly.

IT IS IMPORTANT FOR OYSTERS TO BE HOT AND FULLY COOKED.