Wednesday, August 3, 2016

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

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