Oyster and Artichoke Casserole
Makes 4 portions
¾ cup heavy cream
2 tablespoons extra virgin olive oil
2 teaspoons minced shallots
½ cup quartered artichoke hearts
1 ½ teaspoon dry Creole seasoning
3 ounces Chablis
24 fresh oysters, shucked
2 tablespoons French bread crumbs
2 tablespoons shredded Parmesan
Preheat oven to 400 degrees. Heat cream in a saucepan and simmer until reduced by 25 percent.
Heat saute pan and add olive oil. Add artichokes and shallots and cook until shallots are translucent. Add Creole seasoning and then add the Chablis to deglaze the pan. Add the cream. Bring to a simmer and add the oysters.
Simmer 1 minute, then pour mixture into greased 1 ½-quart casserole dish. Top with the bread crumbs and Parmesan and bake at 400 degrees until golden brown, about 6 minutes. Serve immediately
Makes 4 portions
¾ cup heavy cream
2 tablespoons extra virgin olive oil
2 teaspoons minced shallots
½ cup quartered artichoke hearts
1 ½ teaspoon dry Creole seasoning
3 ounces Chablis
24 fresh oysters, shucked
2 tablespoons French bread crumbs
2 tablespoons shredded Parmesan
Preheat oven to 400 degrees. Heat cream in a saucepan and simmer until reduced by 25 percent.
Heat saute pan and add olive oil. Add artichokes and shallots and cook until shallots are translucent. Add Creole seasoning and then add the Chablis to deglaze the pan. Add the cream. Bring to a simmer and add the oysters.
Simmer 1 minute, then pour mixture into greased 1 ½-quart casserole dish. Top with the bread crumbs and Parmesan and bake at 400 degrees until golden brown, about 6 minutes. Serve immediately
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