These oysters 🦪 put an amazing spin on the famous chargrilled oyster. Topped with a white wine andouille cream sauce, lump crabmeat and fresh Parmesan cheese, these are uniquely rich and elegant. The flavors mingle perfectly!!
Ingredients
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Sauce
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1/4 stick andouille
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1 onion
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1/2 red bell pepper
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2 tbs butter
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2 cloves garlic
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2 tbs flour
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1/2 bottle dry white wine
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1 pt heavy cream
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Pinch nutmeg
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Oysters
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Lump crab meat
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Parmesan cheese
Directions
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Small dice andouille and cook in butter until crispy.
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Add onion and red bell pepper and cook until soft. Add minced garlic.
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Stir in flour and cook until a light roux forms.
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Add in wine and cream. Season to taste. Cook until thick.
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Shuck oysters keeping them on flattest sitting shell. Spoon on about a tbsp of sauce, add a pinch of crabmeat and Parmesan cheese.
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Grill on high heat until melty and golden.
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Serve with toasted French bread.
Melinda Lester
Canceled dinner reservations to stay and make Spillway Oysters.
Thanks for the recipe!!
Chris Makk
I am making a modified version of this very soon for my nephew’s house-warming party. I have in my freezer a bunch of Dijon mustard/white wine/cream sauce leftover from Christmas dinner (Dijon chicken). I will put that, parmesan cheese, & crispy bacon on the oysters & grill on his charcoal grill. Fingers crossed, your recipe inspired me to make this, it should be a winner.