Oysters Trufant Commander's Palace
Serving Size: 6 Preparation Time :0:00 Categories: Appetizers Seafood Cajun
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------
1 quart Heavy cream 5 Dozen freshly shucked oysters, save all liquor 1 teaspoon Creole
Seafood Seasoning
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.
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