Oysters Bordelaise

In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.

Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Yield: serves 6-8

For the Sauce

  • 1½ cups vegetable oil
  • ½ cups extra-virgin olive oil
  • 1 small head garlic, peeled and finely chopped
  • 4 scallions, trimmed and finely chopped
  • 2 Tbsp. dry sherry
  • Salt and freshly ground black pepper

For the Oysters

  • 2 cups flour
  • 1 Tbsp. paprika
  • Vegetable oil
  • 24 fresh oysters, shucked, shells reserved
  • ½ bunch parsley, trimmed and chopped

Instructions

  1. For the sauce: Combine the vegetable oil, olive oil, garlic, scallions, and 1 tbsp. water in a medium-size heavy-bottomed sauce-pan and bring to a simmer over medium heat. Continue to simmer gently, lowering heat if necessary, until scallions and garlic are soft and translucent but not colored, 15-20 minutes. Reduce heat to low. Stir in the sherry and season to taste with salt and pepper. Keep sauce warm while preparing the oysters.
  2. For the oysters: Combine the flour and paprika in a medium mixing bowl and set aside. Select the rounder of the two shells from each oyster, pat dry with paper towels, and set aside. Pour vegetable oil into a large heavy skillet to a depth of 1'' and heat until hot (about 350°) over medium-high heat. Pat oysters dry with paper towels. Dredge oysters in seasoned flour, then fry, working in batches if necessary, until crisp and golden, about 2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
  3. Place 1 oyster on each of the prepared shells, spoon some of the warm bordelaise sauce over each oyster, and serve garnished with a little chopped parsley, and with lemon wedges, if you like.