Cafe 1912

243 S. Cooper, Memphis, TN 38104
901-722-2700

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Oysters 1912

Yields: 20 baked oysters on the half shell

Ingredients: SALAD

20 pasteurized oysters
1 qt oyster liquor (liquid pasteurized oysters are packed in)
10 strips applewood smoked bacon, cooked, and diced
1/2 lb fresh spinach, sautéed, drained, and chopped
1 qt heavy cream
20 oyster shells
2 C anissete (preferably Melletti)
4 T minced shallots
2 T minced garlic
3 C white wine
4 T roux (see recipe below)

Ingredients: Roux

1/2 lb butter
2 C AP flour

Method: salad

  • Sweat garlic and shallots. Deglaze with white wine and reduce until almost dry.
  • Add oyster liquor and reduce by half.
  • Add heavy cream. Bring to a boil and add roux. Boil while stirring vigorously until sauce has thickened.
  • Reduce to a simmer and add spinach and bacon. Mix thoroughly. Cool sauce.
  • Place pasteurized oysters in shells or gratin dish.
  • Spoon sauce overt the top of each oyster covering it completely.
  • Place oysters on a baking sheet and bake at 450 degrees for 8-10 minutes until the tops of the oysters are warm all the way through and brown on top.
  • Garnish with shaved fennel or a chiffonade of fresh spinach.

    Method: roux

  • Melt butter in a saucepot.
  • Add butter slowly while stirring vigorously until the flour and butter are incorporated together.
  • Continue to cook and stir for several minutes.

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