Oysters Philadelphia is a classic, elegant dish that transforms simple oysters into a luxurious meal. The oysters are gently poached in their own liquor to preserve their briny sweetness, then nestled back into their shells atop a bed of sautéed celery. A rich, velvety béchamel sauce is spooned over the top, mingling with a splash of dry sherry for depth and aroma. Baked until the topping is golden brown and bubbly, this dish offers a delightful contrast between the tender seafood and the warm, cheesy sauce. ItâÂÂs perfect for special occasions, romantic dinners, or when you want to impress guests with a touch of old-world culinary charm. Serve immediately for the best texture and flavor.
Oysters Philadelphia
Description
Oysters Philadelphia is a classic, elegant dish that transforms simple oysters into a luxurious meal. The oysters are gently poached in their own liquor to preserve their briny sweetness, then nestled back into their shells atop a bed of sautéed celery. A rich, velvety béchamel sauce is spooned over the top, mingling with a splash of dry sherry for depth and aroma. Baked until the topping is golden brown and bubbly, this dish offers a delightful contrast between the tender seafood and the warm, cheesy sauce. ItâÂÂs perfect for special occasions, romantic dinners, or when you want to impress guests with a touch of old-world culinary charm. Serve immediately for the best texture and flavor.Ingredients
Directions
-
Preheat the oven to 400ðF (200ðC).
-
Clean the bottom halves of the oyster shells and arrange them on a baking tray covered with rock salt to keep them stable.
-
In a small saucepan, bring the oyster liquor to a gentle simmer. Add the oysters and poach for 2 minutes, then remove them with a slotted spoon, reserving the liquor.
-
In a skillet, melt butter over medium heat. Add finely chopped celery and sauté until tender, about 3-4 minutes.
-
Place 1 teaspoon of the sautéed celery mixture into each prepared oyster shell.
-
Place one poached oyster on top of the celery in each shell.
-
Sprinkle the oysters with sherry.
-
Spoon the béchamel sauce mixed with melted butter over each oyster, covering completely.
-
Sprinkle with grated Parmesan cheese and a pinch of paprika.
-
Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and bubbly.
-
Serve immediately with dark bread and butter.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 272.0kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 1.6g8%
- Cholesterol 220.0mg74%
- Sodium 872.0mg37%
- Total Carbohydrate 15.6g6%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 36.0g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
