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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.”

Ingredients Nutrition


  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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