Tags
Antoine's restaurant, Burnside, Chef Troy Mendoza, Creole food, Creole recipe, dinner special, Louisiana, New Orleans, oyster lacour, Oysters Bienville, recipe, The Cabin Restaurant
This dish was originally invented at Antoine’s in New Orleans many, many years ago. Normally, the oysters are served in their shells, but Chef Troy decided to change it up a little and serve them on toast last weekend at The Cabin. Enjoy!
Ingredients
- 1 bunch shallots, finely chopped
- 1 1/2 cups chopped celery
- 1 cup heavy cream
- 2 tablespoons butter
- 1/3 cup dry white wine
- Salt and cayenne pepper to taste
- 2 dozen oysters & lacour (oyster juice). (Chop 5-6 of them)
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 box Melba Toast
Method
Sauté the chopped shallots and celery in the butter until slightly translucent. Add the white wine to deglaze the pan.
Add the heavy cream and reduce over medium-low heat for about 5 minutes.
Add the Parmesan, Oyster lacour, and bread crumbs. Stir together for 2-3 minutes. Add chopped oysters.
On a baking sheet, place the rest of the oysters on the Melba Toast, 1 oyster to one toast. Top with Bienville mixture, sprinkle with bread crumbs and parmesan cheese, and toast until Melba Toast is crispy enough for your liking, about 2 minutes. Serve!
Cajun Food, Louisiana History, and a Little Lagniappe 
I just don’t think I would like the toast. This recipe is different from the one I used when I lived in La,but I plsn to try this one, but not on toast