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“An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Bernhard Gotz of Fillets, featured in The Louisiana New Garde television series.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the sweet potatoes: Boil the potatoes until tender in a large pan.
  2. Drain and dry them in warm oven briefly to remove all water; force through a ricer or whirl in food processor.
  3. Add butter and seasonings; keep warm.
  4. For the oysters: heat olive oil in skillet; cook shallots and garlic until translucent.
  5. Add oysters and wine; cook until liquid is reduced by half.
  6. Remove oysters and add herbs to sauce; cook for about five minutes.
  7. Remove from heat; whisk in butter and seasonings.
  8. Return oysters to pan to keep warm until ready to serve.
  9. To serve: Place potatoes into a piping bag fitted with star tip; pipe a decorative border on each serving plate.
  10. Place 4 oysters in the center and garnish with green onions.

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