Oysters au Poivre

Preparation info

  • Serves

    four to eight

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

In 1997, my wife ordered me to enter the National Oyster Cooking Competition with this dish. The event takes place in St. Mary’s County, Maryland, where the Chesapeake Bay oysters are almost identical to the ones we have in Louisiana. I came in second. But I think you’ll enjoy this, one of my favorite fancy ways to eat oysters. The sauce is the best part, so make sure you provide lots of fresh, hot French bread to sop it up.