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Commander's Palace Oysters Trufant
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- #12918
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 quart heavy cream
60 freshly shucked oysters, save all liquor
1 teaspoon Creole seafood seasoning
directions
In a saucepan, gently simmer cream and reserved oyster liquor until reduced to 1 1/2 cups. This will take 2 to 3 hours.
Add 2 dozen of the oysters and cook for 5 minutes. Strain out oysters, leaving the sauce.
Put the remaining oysters in a hot skillet with seasoning (no oil!) and toss gently to warm them. Do not overcook.
Drain on towel, put on serving dish and cover with sauce. Garnish with green onion or caviar.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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