Original Oyster Beds Recipe

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Original Oyster Beds Recipe
Yield - 6 Dinner sized appetizers

Ingredients
Beds
12 SHEETS PHYLLO DOUGH
1/4 LB UNSALTED BUTTER (Melted)
1 - 6 CUP MUFFIN TRAY
Oyster Stuffing
1/8 LB UNSALTED BUTTER
1 CUP MUSHROOMS (Sliced)
18 MEDIUM OYSTERS
1/2 CUP SHALLOTS (Diced)
2 TOES GARLIC (Chopped)
DASH HOT SAUCE (Optional)
PINCH THYME
1/4 CUP FRESH BASIL (Chopped)
1 TBSP MAGGI SEASONING (Very light soy sauce)
Sauce
2 OZ BENEDICTINE LIQUOR
2 TBSP PARMESAN CHEESE
1 PINT HEAVY CREAM
1/4 LB UNSALTED BUTTER

Method
Beds
Cut phyllo sheets in half and paint one side fill sheet with butter, fold sheet, paint again and fold. Result should be approximately five inch square. Paint muffin tray with butter and form bed with folded phyllo in muffin cup. Repeat with remaining five halves. Bake beds in 350F oven for 10 minutes or until golden brown. Arrange beds in serving tray.
Oyster Stuffing
Melt butter in skillet, then add shallots and mushrooms. When mushrooms start to water, add oysters and all seasonings. Saute oysters for 4 to 5 minutes, being careful to not overcook. Place oysters and all ingredients, except remaining liquid in beds. Reduce liquid for sauce.
Sauce
De-glaze oyster skillet with the liquor and add parmesan cheese; saute briefly. Add heavy cream and reduce until sauce coats spoon evenly. Add butter until sauce begins to gloss.

Plate Presentation
Ladle sauce generously over beds, garnish with paprika and serve immediately.

Chef's Notes:
This is almost word for word my recipe that I was very fortunate to win First Place Appetizer in the 1986 Times-Picayune Cookbook and Recipe Contest. I have changed the recipe somewhat since it’s inception, try them both.

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