Oysters Pappadeaux Recipe
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.
Ingredients
- 24 oysters 24 (live in shell)
- 4 tbsp Butter
- 2 Shallots
- 10 oz Baby spinach
- 12 oz Heavy cream
- 1/2 cup Romano cheese
- 1/2 tsp Black pepper
- 1 tbsp Lemon juice
- 1/4 cup Panko bread crumbs
Instructions
- 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.
Nutrition
Calories: 81kcalCarbohydrates: 2gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 108mgPotassium: 93mgFiber: 0.4gSugar: 1gVitamin A: 1384IUVitamin C: 4mgCalcium: 47mgIron: 0.5mg