New Orleans Oysters and Spaghetti (1984)

• 1 package Vermicelli
• 2 quarts oysters, drained
• 1 cup olive oil
• 4 cups green onions, chopped
• 4 cups mushrooms, sliced
• 1 cup fresh parsley, chopped
• 2 sticks butter
• 1/4 lb fresh Parmesan cheese, grated
• 2 small cans anchovies
• 1 tspn salt
• 1 tspn pepper

In boiling, salted water, cook Vermicelli, al dente. Drain and keep warm over hot water.

In a Dutch oven, heat oil.  Saute mushrooms, oysters, and anchovies.  Cook until oysters begin to curl.  Remove from heat.  Season with salt and pepper, and keep warm.

In a large pot. melt butter. Add Vermicelli and Parmesan cheese. Mix well. Add oyster mixture, and toss with 2 large forks.  Serve immediately. Serves 8.

(Origin - "Jambalaya: The official cookbook of the 1984 Louisiana World Exposition," published by the Junior League of New Orleans.)  

Other "Lost" New Orleans Recipes

New Orleans Sweet Potato Pone (1932)

New Orleans Shrimp Remoulade (1975)

New Orleans Eggplant Au Gratin with Bacon (1975)

New Orleans Gin Fizz (1963)

New Orleans Gingerbread with Orange (1883)