Absinthe Oysters Recipe from Commander's Palace

New Orleans knows absinthe. The botanical spirit embodies notes of green anise, fennel and herbs and is typically sage in color. In 1815, a speakeasy known as “The Absinthe Room” opened on the corner of Bienville and Bourbon Street. The bar’s Absinthe House Frappe became a favorite for literary moguls like Mark Twain and Oscar Wilde, and later inspired America’s first official cocktail, The Sazerac. 

Enjoy this extravagant New Orleans recipe at home. Straight from the kitchen of Commander’s Palace in the historic Garden District of New Orleans, this recipe is brought to you by James Beard Award recipient Tory McPhail for Louisiana Kitchen and Culture Magazine. 

Ingredients for Absinthe Oysters:

• 1 pint Louisiana oysters in liquor 
• 6 strips bacon, chopped 
• 1 shallot, minced
• 2 cloves garlic, minced 
• ½ cup absinthe, divided 
• 1 pint heavy cream 
• salt and white pepper to taste 
• 1½ cups artichoke hearts, cooked and sliced 
• 1 tablespoon tarragon, chopped 
• Seasoned French bread crumbs

Method of Preparation:

1. Strain oysters; set aside. Reserve oyster liquor separately. Preheat oven to high broil. 
2. Heat bacon in a skillet over medium-high heat; sauté five to seven minutes or until fat is mostly rendered and bacon has lightly browned. Add shallots and garlic; sauté two to three minutes. Remove skillet from stove; drain and reserve excess fat.
3. Deglaze with six tablespoons absinthe. Return skillet to stove at medium-high heat and flambé. Once flames subside, bring to a simmer and cook, stirring often, until liquid is nearly evaporated. Add reserved strained oyster liquor and heavy cream; bring to a low boil, reduce heat to medium and simmer, stirring often, until liquid has reduced to about two-thirds cup (skim and discard any foam that accumulates at top), about 10 minutes. Add remaining two tablespoons absinthe, artichoke hearts, tarragon and reserved oysters; return to a simmer, reduce heat to low and simmer two minutes. Remove from heat. Taste; adjust seasoning with salt and white pepper. 
4. Divide oysters among four prepared St. Jacque shells or ramekins. Top each with about three tablespoons seasoned French bread crumbs and carefully broil, five inches from heat source, until lightly golden. Serve immediately. Serves 4.

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