Sautéed Oysters à la Dugléré

Sautéed Oysters à la Dugléré

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Sautéed Oysters à la Dugléré 

Sautéed Oysters à la Dugléré 

2 Tablespoons Unsalted Butter

1 Each Shallot Diced

2 Cloves Garlic Chopped

1 Each Ripe Plum Tomato Seeded and Diced

2oz White wine

A Few Sprigs Parsley Chopped

1 Cup Velouté (fish based if possible)

6 Each Shiitake Mushrooms

6 Oysters

Salt and pepper to taste

4 Cups Vegetable Oil


Cut the shiitakes very thinly. Heat another very small pot filled one third with vegetable oil. Heat the oil to 350 degrees. You only need enough oil to fry the mushrooms in. add the mushroom too the pot and fry until crisp. This will only take 10 to 15 seconds. Remove the crisp mushrooms from the oil onto a paper towel and season with a little salt. Hold them to the side.

For the Oysters Dugléré, heat a sauté pan over medium to high heat. Shuck the oysters and place them in a dish with their liquid. Place the shells of the oyster over rock salt and place in an oven for 5 min at 350 degrees then remove. To the sauté pan add the butter, shallots and garlic and let sauté and brown just a little. Add the white wine and the tomatoes and simmer. Add the veloute and reduce. Add the oysters and simmer until just cooked. Do not overcook! This will only take about one minute for the oysters to cook. Add the parsley and season to taste.

Spoon the oysters and the sauce back into the warm oyster shells and top the oysters with the crisp shiitake mushrooms.

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