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Prep Time: 1½  Hours
Yields: 12 (8-ounce) Ramekins

Premier in French means “to come before.” This is a version of the famous dish created for Antoine’s Restaurant in New Orleans by Jules Alciatore. By serving this dish in individual ramekins, you will create a “rich” first course for your finest dinner party. 

4 dozen fresh-shucked oysters, with liquid
3 (10-ounce) packages frozen chopped spinach
3 sticks butter
1 tsp thyme
1⅔ cups chopped green onions
1 cup chopped celery
1 large clove garlic, crushed
1 tbsp Worcestershire sauce
1 tsp anchovy paste
1½ cups seasoned Italian bread crumbs
¾ cup chopped parsley
½ cup grated Parmesan cheese
2 tbsps Pernod or Anise liquor
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne

Pour oysters with liquid into a large pan and examine carefully, removing any partial shells. Heat oysters until edges curl. Drain, reserve liquid and set aside. When oysters are cool to touch, chop coarsely and set aside. Prepare spinach according to package directions. Drain and set aside. In a large skillet melt butter over medium heat. Add thyme, green onions, celery and garlic then sauté 3–5 minutes or until vegetables are wilted. Add Worcestershire sauce, anchovy paste and bread crumbs, stirring for 3–5 minutes or until bread crumbs are browned. Add chopped oysters, ½ cup of reserved liquid and remaining ingredients, mixing well to combine. Spoon mixture into ramekins and bake at 375°F for 20–25 minutes.

Copyright © 2009 Chef John Folse & Company
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