Oysters, Prosciutto and Roasted Peppers W/ Creole Mustard Sauce

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“An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jay Kimball of Romaire's, featured in The Louisiana New Garde television series.”

Ingredients Nutrition

  • 226.79 g prosciutto, cut into 1/2-inch slices
  • 2 bell peppers, roasted and cut into strips (your choice of yellow, red or green)
  • 16 large oysters
  • 14.79 ml seafood seasoning, mix (Seafood Seasoning Mix, store bought, or your own recipe)
  • 236.59 ml cornflour
  • 4.92 ml salt
  • oil, for frying (about a cup)
  • Creole Mustard Sauce
  • 78.07 ml beef broth or 78.07 ml beef stock
  • 4.92 ml lemon juice (fresh is best)
  • 2.46 ml creole mustard
  • 0 teapoon Worcestershire sauce
  • 0.25 ml whipping cream
  • 44.37 ml unsalted butter
  • skewers (if using wooden or bamboo skewers, soak 1/2 hour in water or stock before threading) or toothpick (if using wooden or bamboo skewers, soak 1/2 hour in water or stock before threading)


  1. Cut prosciutto into 16 cubes.
  2. Place the end of a pepper strip on a metal skewer, ad a cube of prosciutto, an oyster, and wrap by skewering the other end of the pepper strip.
  3. Repeat until skewer is filled.
  4. Combine seafood seasoning, corn flour and salt.
  5. Roll the skewered food in corn flour mixture.
  6. Heat oil in a large frypan to 350F and cook the skewers for a couple of minutes on each side or until golden.
  7. Remove and place on absorbent paper/paper towels to drain.
  8. To make the sauce: Bring the first five sauce ingredients to a boil in a small saucepan.
  9. Whisk the butter in a tablespoon at a time, until smooth.
  10. To serve: Remove food from skewers and divide among serving plates.
  11. Drizzle with sauce.

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