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Traditionally, oysters are much sought after during the holiday season. So Americans will be glad to hear that the country's top oyster producer, Louisiana, has outdone itself.

Efforts at rebuilding quality marsh have succeeded and oystermen are bringing in record numbers of the party-making molluscs. Of course when production is up, prices are down.

These festive Louisiana shellfish are marinaded in a delicate mix of the sweet Mississippi River and the salty gulf: waters that have been carefully tended for over a century to yield morsels famous for their succulent flavor.

According to the U.S. Food and Drug Administration (FDA), oysters are one of the top ten seafoods consumed by Americans. No small potatoes, since consumers spend $38 billion all-told on seafood.

Consumer Tips..

  • Oysters should be plump and creamy-colored.

  • Cook oysters slowly and thoroughly.

  • The moment the edges curl the oysters are done.

  • Do not overcook, you'll lose the moist texture.

The National Fisheries Institute reports that we each consume 15 pounds of seafood annually. So indulge yourself. Year's end is approaching and chances are you haven't reached your quota yet.

Louisiana oyster dishes have always been scrumptious crowd pleasers. This one is also easy to prepare.

OYSTER CREAM PUFFS

Ingredients

  • 36 midget frozen pastry shells
  • 1 pint of fresh Louisiana oysters
  • 3 tbsp butter
  • 3 tbsp flour (Pillsbury's Shake & Blend for best results)
  • 6 green onions, chopped fine
  • 2/3 cup Half & Half
  • 1 can cream of mushroom soup
  • 1 tsp salt
  • dash Cayenne pepper
  • 2 tbsp fresh basil, chopped fine
  • 1/4 cup parsley, chopped fine

Directions

  1. Heat pastry shells.
  2. Over low heat, cook oysters in oyster liquor until edges curl. Drain & chop.
  3. Over low heat, melt butter and stir in slowly for a smooth consistency: flour, green onions, cream, soup.
  4. Add seasonings & oysters and cook for 4 minutes. (Oyster cream sauce can be frozen, thawed & then reheated in double-boiler).
  5. Spoon into pastry shells.
  6. Serve as hot appetizer.

Source: Louisiana Seafood Promotion Board


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