Chargrilled Oysters 1c butter 1/2tsp garlic pwdr 12 oysters on half shell 1c grated Parmesan Place butter in pan on high, boil skim off foam & discard Stir in garlic pwdr Grill: Put oysters on open-flame sprinkle w/cheese cook until cheese browns 2 to 3 min spoon butter over oysters. Cook 1 to 2 min Oven: Preheat broiler line broiler pan with foil Place oysters on pan sprinkle w/cheese Broil 2 to 3min until cheese browns Remove pan turn over oysters spoon w/butter & return to oven 1 to 2min.
This dish is named in honor Jean Baptiste Le Moyne, Sieur de Bienville, the french colonial governor of Louisiana, who founded New Orleans in 1718. Here in the south oyster season usually opens sometime in November and closes sometime in April. We were raised being told to only eat oysters with months that have a "r" in them, especially if you were going to eat them raw.
Oysters Biltmore This recipe takes the bechamel component of a la poulette oysters and adds another favorite Vanderbilt ingredient: country ham from Virginia. The sauce is broiled on top of half-shell oysters and becomes nicely browned and gooey with cheese. The dish is quite rich, so 3 suffice as an appetizer. #oysterobsession