Parqueuse d'Huitres, Oyster Gatherer, of Arcachon, Southwest France
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Emeril's Oyster Rockefeller Soup, Garnished
with Crispy Bacon and Fried Oysters

"New Orleans food is as delicious
as the less criminal forms of sin."
~ Mark Twain, 1884

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Oysters on the Half-Shell Glisten with Briny Sweetness
Photographic Print
Duplaix, Nicole
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"You are eating the sea, that's it, only the sensation of a gulp of sea
water has been wafted out of it by some sorcery, and you are on the
verge of remembering you don't know what, mermaids or the sudden
smell of kelp on the ebb tide or a poem you read once, something
connected with the flavor of life itself..."
~ Eleanor Clark, in "The Oysters of Locmariaquer",
on tasting Brittany's Armoricaines oysters

Oyster Rockefeller Soup Garnished with
Crispy Bacon and Fried Oysters
Recipe courtesy Emeril Lagasse 

Yield: 4 to 6 servings

4 ounces bacon, chopped
1 tablespoon butter
1/2 cup finely chopped onions
Salt
Freshly ground white pepper
2 teaspoons chopped garlic
2 cups heavy cream
3 dozen freshly shucked oysters, with their liquor
4 cups fresh spinach, cleaned, stemmed and chopped
Crystal Hot Sauce
Worcestershire Sauce
1/2 cup masa flour
1/2 cup flour
Emeril's Essence

In a large sauté pan, over medium heat, render the bacon until crispy,
about 8 minutes. Remove and drain on paper towels. Set aside. In a saucepan, over medium heat, melt the butter. Add the onions. Season
with salt and pepper. Sauté until wilted, about 4 minutes. Add the
garlic. Sauté for 30 seconds. Stir in the heavy cream and bring to a
simmer. Add 2 dozen of the oysters with their liquor, cook for 4
minutes. Add the spinach and continue to cook for 2 minutes. Using
a hand-held blender, purée the soup until smooth. Season with salt
and pepper. Reduce the heat to low and keep warm. Before serving,
season the soup with the hot sauce and Worcestershire sauce. Season
the remaining dozen oysters with salt and pepper.
In a shallow bowl, combine the flours and season with Creole sea-
soning. Dredge the oysters in the seasoned flour, coating completely.
Fry the oysters until crispy, about 2 to 3 minutes. Remove and drain
on paper towels. Season with Creole seasoning.
To serve, ladle the soup into individual serving bowls. Garnish with
the fried oysters and crispy  bacon.

Bam!
 

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