Original Oyster Beds Recipe
Yield - 6 Dinner sized appetizers
12 SHEETS PHYLLO DOUGH
1/4 LB UNSALTED BUTTER (Melted)
1 - 6 CUP MUFFIN TRAY
1/8 LB UNSALTED BUTTER
1 CUP MUSHROOMS (Sliced)
18 MEDIUM OYSTERS
1/2 CUP SHALLOTS (Diced)
2 TOES GARLIC (Chopped)
DASH HOT SAUCE (Optional)
1/4 CUP FRESH BASIL (Chopped)
1 TBSP MAGGI SEASONING (Very light soy sauce)
2 OZ BENEDICTINE LIQUOR
2 TBSP PARMESAN CHEESE
1 PINT HEAVY CREAM
1/4 LB UNSALTED BUTTER
Cut phyllo sheets in half and paint one side fill sheet with butter, fold sheet, paint again and fold. Result should be approximately five inch square. Paint muffin tray with butter and form bed with folded phyllo in muffin cup. Repeat with remaining five halves. Bake beds in 350F oven for 10 minutes or until golden brown. Arrange beds in serving tray.
Melt butter in skillet, then add shallots and mushrooms. When mushrooms start to water, add oysters and all seasonings. Sauté oysters for 4 to 5 minutes, being careful to not overcook. Place oysters and all ingredients, except remaining liquid in beds. Reduce liquid for sauce.
De-glaze oyster skillet with the liquor and add parmesan cheese; sauté briefly. Add heavy cream and reduce until sauce coats spoon evenly. Add butter until sauce begins to gloss.
Ladle sauce generously over beds, garnish with paprika and serve immediately.
This is almost word for word my recipe that I was very fortunate to win First Place Appetizer in the 1986 Times-Picayune Cookbook and Recipe Contest. I have changed the recipe somewhat since its inception, try them both.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: December 17, 2009.