Antoine’s Oysters Bonne Femme
On St. Louis Street in the French Quarter, Antoine’s is New Orleans’ oldest Restaurant, and a wonderful place to dine. These Oysters are a favorite appetizer there.
3 dozen oysters (in their liquor)
3 tablespoons butter, unsalted
butter, for ramekins
3 tablespoons flour
1/2 cup dry white wine
3/4 cup green onions, chopped
1 tablespoon parsley, minced
1 teaspoon salt
1/2 teaspoon white pepper
1 cup lump crabmeat
2 tablespoons swiss cheese, grated
2 tablespoons romano cheese, grated
2 tablespoons mozzarella cheese, grated
1/3 cup dry breadcrumbs, finely grated
Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
Keep oysters warm; strain off liquor and reserve.
Preheat oven to 400°F.
Butter either a one quart souffle dish or six 1/2 cup ramekins.
Melt the butter in a saute pan and stir in flour.
Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
Bring mixture to a boil then lower heat and simmer for 15 minutes.
Fold in the oysters and crabmeat gently.
pour the mixture into the souffle dish or the individual ramekins.
Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
Remove from oven and serve immediately.