Puff pastry shells hold oysters in a cream sauce seasoned with parsley and dill. More oysters stud the plates around the shells. At Commander’s Palace they use Louisiana’s large plump oysters; if the oysters in your region are smaller, add half again as many oysters — or even more.
- Lightly Salted Butter - 3 tablespoons
- Shallot - 2 tablespoons, chopped
- Garlic - 2 teaspoons, minced
- Dry white wine - 1 cup
- Oyster liquor - 1-1/2 cups
- All-Purpose Flour - 2 tablespoons (approx.)
- Dill - 1 teaspoon, minced
- Parsley - 1 teaspoon, finely chopped
- Oysters - 1 pint (about 40 shucked oysters)
- Puff Pastry Shells - 4 large
- Salt and pepper to taste
Melt the butter in a medium saute pan. Add the shallot and garlic. Saute briefly, deglaze with wine, and add the oyster liquor. Reduce the amount of liquid by half, then whisk in the flour a little at a time, just until the mixture begins to thicken. Add the dill and parsley. Season with salt and pepper. When the consistency is fairly thick and creamy, add the oysters and cook just until the edges of the oysters begin to curl. Be careful not to overcook the oysters.
Bake the pastry shells according to the package directions.
To serve: Set a shell in the center of each plate. Place an oyster inside the pastry and arrange the remaining oysters (about 5 per person) around the base. Spoon sauce over the oysters. Garnish with fresh herbs.