This recipe, a marriage of a recipe I learned while an apprentice to Nathalie Dupree and Meme’s version of traditional oyster dressing, is an excellent side dish for a Thanksgiving feast. The myth about buying oysters only in the months with an R is not quite true, but not completely false either. However, it is best to buy oysters during the fall and winter when they are at their prime. Oysters spawn during the summer months and become soft, milky, and bland rather than firm and sweet. It is true that in the South when the water becomes too warm, the oysters are inferior. I only buy oysters to shuck if I am serving them on the half shell. You can generally find pints of shucked oysters in better grocery stores and seafood markets.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the oven rack 6 inches below the broiler and preheat the broiler. Brush a gratin dish with butter.
Step 2
In a large skillet, heat the oil over medium-high heat. Add the green onions, bell pepper, and mushrooms and season with salt and pepper. Saute until the vegetables are soft, about 5 minutes. Add the oysters and stir to combine. Decrease the heat to low and cook until the oysters are firm, an additional 5 minutes. Remove from the heat and keep warm.
Step 3
In a medium saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour and cook until foamy, about 2 minutes. Add the milk and bring to a boil over medium-high heat, stirring constantly until thickened, 3 to 5 minutes. Add the cheese and stir to combine.
Step 4
Pour the cheese sauce over the oyster mixture and stir to combine. Add the parsley, paprika, and cayenne. Taste and adjust for seasoning with salt and pepper.
Step 5
Pour the mixture into the prepared gratin dish and top with the breadcrumbs. Broil until browned and bubbling, about 10 minutes.
