Special to The Advocate
This recipe for Oysters Abbeville is a simple and delicious way to prepare fresh Louisiana oysters.
With the cold weather and the holidays, oysters have been in high demand. This simple recipe is one I’ve used for a long time. It’s from “A Taste of Louisiana,” compiled by the Louisiana Federation of Women’s Clubs.
The oysters are topped with a sauté of vegetables spiked with a little sherry. Top the dish with bread crumbs and Parmesan cheese, and that’s it.
Enjoy the oysters and dipping toasted French bread in the last bit of sauce. This recipe makes enough for four servings of six oysters each.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.