Oct 142013

Felix’s is located across the street from Acme Oyster House in the French Quarter. While Amce is more popular, I find that the quality of oysters are the same in both places. Most people stand in line to get a table at Acme. My advice is to cross the street and you will have a meal just as good as Acme.

48 shucked fresh Oysters

the Juice ( Liquor) from the Oysters

8 tablespoons (1 stick) butter

1/2 cup diced French Shallots

8 Garlic Cloves, minced

1/2 cup chopped Parsley

1 pound cooked Spaghetti

Salt and Pepper to taste

grated Parmigiano-Reggiano Cheese for garnish

Strain the oyster liquor to remove the grit and set aside.

Place the butter in a suacepan over medium heat until melted. Add the shallots, garlic and parsley and saute until softened. Add the oysters and their liquor and sauté until the edges of the oysters just begin to curl. Add salt and pepper to taste. Keep the sauce warm while you cook the spaghetti.

In a pot of boiling water, cook the spaghetti until the strains are al dente. Drain in a colander or strainer. Place the pasta and the sauce with the ousters in a large bowl and toss to coat the pasta evenly.

Divide the spaghetti and oysters among 4 ot 6 pasta bowls or shallow soup bowls. Garnish with the grated cheese and serve immediately.



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.