Oysters en Brouchette Recipe

Name: Oysters en Brouchette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 shucked oysters; Essence, recipe follows; 12 slices of bacon, cut in half and at room temperature; 1 cup all-purpose four; Vegetable oil, for frying; 2 eggs*; 1 tablespoon minced garlic; Juice from one fresh lemon; 1 tablespoon chopped parsley; 2 tablespoons chopped green onions; 2 tablespoons chopped celery; 1 cup olive oil; 1 tablespoon Creole or whole-grain mustard; 2 tablespoons ketchup; Salt and pepper; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

24 shucked oysters
Essence, recipe follows
12 slices of bacon, cut in half and at room temperature
1 cup all-purpose four
Vegetable oil, for frying
2 eggs*
1 tablespoon minced garlic
Juice from one fresh lemon
1 tablespoon chopped parsley
2 tablespoons chopped green onions
2 tablespoons chopped celery
1 cup olive oil
1 tablespoon Creole or whole-grain mustard
2 tablespoons ketchup
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the oil.
2
With paper towels, pat the oysters dry.
3
Season the oysters with Essence and salt and pepper.
4
Wrap each oyster with a piece of bacon.
5
Using a toothpick, secure the bacon and oyster together.
6
In a mixing bowl, season the flour with Essence.
7
Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely.
8
Shake off the excess flour and gently place half of the oysters in the hot oil.
9
Fry the oysters until golden brown, about 3 to 4 minutes.
10
Remove the oysters from the oil and drain on a paper-lined plate.
11
Season the hot oysters with Essence.
12
Repeat the process until all of the oysters are fried.
13
Serve the oysters hot with the Remoulade Sauce.
14
Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds.
15
Season with salt and pepper.
16
With the processor running, pour the oil through the feed tube in a steady stream.
17
Add the mustard and ketchup and pulse once or twice to blend.
18
Season with salt and pepper.
19
Cover and let sit for 1 hour in the refrigerator before using.
20
Best if used within 24 hours.
21
Combine all ingredients thoroughly.
22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
23
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

1165

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 24 shucked oysters, Essence, recipe follows, 12 slices of bacon, cut in half and at room temperature, 1 cup all-purpose four, and more.

Yes, Oysters en Brouchette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oysters en Brouchette

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