Jan 222011

Right now is a great time for Oysters. Oysters have come back from the oil spill to treat us to their salty goodness. Oysters are a perfect combination with pasta.  Try this dish.  You can add a little heavy cream to make this a hearty dish.  You can also top with some freshly grated Parmesan Cheese to finish the dish. Happy Eating.

Oyster Bordelaise
2 dozen Large Fresh Oysters
¼ cup Olive Oil
3 Tablespoons Softened Butter
¼ cup Chopped Green Onions
2 Tablespoons Minced Garlic
Pinch Creole Seasoning
1 lb Cooked Spaghetti
3 Tablespoons Fresh Chopped Parsley
In a large skillet over medium heat, heat the olive oil until it shimmers.  Add the oysters, cooking them by shaking the pan and making them roll around until they plump up.  Add all the other ingredients except the pasta and the parsley and cook until the green onions have wilted – about 2 minutes. Add the cooked, drained spaghetti to the pan and toss with a large fork to distribute pan contents among the pasta. Serve with parsley


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.