This elegant, simple-to-make seafood dish, oysters in a thickened wine sauce, is lovely as an appetizer or as a luncheon dish. New Orleans oysters are large and salty. If the oysters you find are small, double the number.
- Oysters - 24, shucked
- Oyster Liquor (juice from the oysters) - 1/4 cup, plus water to make 1/4 cup
- Shallots - 1/2 cup, minced
- Parsley - 1/4 cup, minced
- Dry white wine - 1/2 cup
- Freshly ground black pepper - 1/4 teaspoon
- Soft unsalted butter - 1/4 cup
- Flour - 3 tablespoons
- Salt to taste
- Puff Pastry - 4, cups or 16 toast points
- Parsley Leaves - 4, stemmed and chopped
In a shallow pan, slip the oysters into the oyster water with the shallots, parsley, wine, and black pepper. Bring to a boil and cook 1 minute, until the edges ruffle. Remove from heat. Blend the butter and flour together with a fork, then stir gently into the liquid in the pan. Cook about 30 seconds. Adjust seasoning before serving.
To serve: Place a pastry cup or four toast points on each serving dish. Top with oysters mariniere. Garnish with chopped parsley.