I always thought that pappadeaux were just a French thing. They aren’t. In fact, France has many variations of them. This Oysters Pappadeaux Recipe will show you how to make the traditional pappadeaux served in New Orleans and some of the variations that have been created over the years. There are also a few unique variations of these French classics that are popular throughout the world.
Pappadeaux is a seafood dish, usually eaten on New Year’s Eve with champagne and caviar. The word is a portmanteau of the French word pate (pâte), which means pasteurized egg yolk, and pavlova (pavlova is an Alaska term for a Russian ice cream cafe, which is why the dish contains creams, custards, French meringue, and an egg). Pappadeaux was first introduced by Swedish chef Henriette Sternberg in 1881; the dish is best known for its inclusion of oysters.
Oysters are one of the most iconic seafood items around. When you think of oysters, you probably think of the oyster Rockefeller, or maybe even the oyster Napoleon. In reality, oysters are very versatile and can be used in a variety of ways, but they don’t always fit into one category. If you want to make oysters into pappadeaux, though, then you’re not alone. Pappadeaux is a very popular dish in France and the United States, and oysters are often used to make them.
How to make Oysters Pappadeaux
Anybody who has tried to make oysters pappadeaux knows that the process is a bit more difficult than it seems. The oyster has been a delicacy for many people for thousands of years. We think of it as a delicacy in a variety of ways. For some, oysters are just everyday food. For others, they are celebratory food. For many, they are something to enjoy during a special event or to celebrate. They can be eaten raw or poached, and they can be served on their own or in a variety of ways.
- oysters, 24 (live in shell)
- Butter, 4 tbsp
- Shallots, 2 (finely minced)
- Baby spinach, 10 oz
- Heavy cream, 12 oz
- Romano cheese, 1/2 cup
- Black pepper, 1/2 tsp
- Lemon juice, 1 tbsp
- Panko bread crumbs, 1/4 cup
Clean and rinse the oysters.
Use a paring knife to cut under the oyster to release it from the shell. Refrigerate the open oysters until needed on a sheet pan.
Melt the butter in a large saute pan or wide bottom pot.
Saute the shallots in the melted butter for 3-4 minutes over medium heat. Be careful not to burn them.
Add the spinach and saute until the spinach has wilted.
*** If you would like to add Pernod or white wine, now would be the perfect time to do so.
To the spinach, add lemon juice, heavy cream, Romano cheese, and black pepper. Bring to a boil, then reduce the heat. Cook the mixture until the cream has been reduced by half.
Refrigerate the finished mixture. Let the spinach mixture completely cool and solidify.
Put one tablespoon of the spinach mixture on top of each oyster.
Add panko bread crumbs to each oyster after it has been finished.
Put the oysters in the oven at 375°F for 15-20 minutes or until the topping is golden brown.
Oysters should be served on a bed of rock salt with lemon slices.
Oysters Pappadeaux Recipe
Recipe Yield: 24 Servings
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Total Time: 1 Hour
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