Baked oysters are a culinary delight that transcends words. Their flavor is a harmonious blend of richness and brininess, a true embodiment of the South’s culinary heritage. Each bite is a symphony of flavors, transporting us to a place of comfort and indulgence. The elegant presentation of baked oysters adds to their allure, with each dish a work of art that showcases the beauty and bounty of the sea. It is no wonder that these delectable treats hold a special place in Southern cuisine, where food is a celebration of tradition and taste.
This recipe was acquired in Monroeville, Alabama, Truman Capote’s childhood home and also the birthplace of Harper Lee, author of “To Kill a Mockingbird.” It is kin to other baked oyster dishes like Oysters Bienville and Oysters Rockefeller, and named after the swashbuckling pirate, Jean Lafitte.
Freshly Harvested from Southern Waters, Oysters are headed for Restaurant and Home Kitchens.Photo byDown South Today
Oysters Lafitte
Ingredients:
Sauce-
1 teaspoon, Tarragon minced