← Back to Search Results
baking Southern
Oysters Dunbar

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Next to the Holy Grail, the most difficult thing in the world to find is a recipe from a restaurant that is no longer in business. I’m asked for them at the rate of about one a week. I think I have been asked for this one at least a hundred times.

Corinne Dunbar’s was a unique restaurant on St. Charles Avenue that operated more like a private home. It had a fixed menu each day, and you never knew what you’d be served. But you hoped it would be oysters Dunbar, the restaurant’s most famous dish. It was an oyster-and-artichoke casserole, and although I have never been able to obtain an authentic recipe from original sources, I’ve managed to piece together enough facts about it to come up with this one. At the very least, it seems close to what I remember from the one time I went to Dunbar’s in the early 1970s.

Yield: Serves 4 to 6

Ingredients

  • 2 dozen fresh, shucked oysters, with their liquor
  • 2 Tbsp. salt, plus more to taste
  • Juice of 1 lemon
  • 4 large artichokes
  • 1 stick (8 Tbsp.) plus 2 Tbsp. butter
  • 2 Tbsp. flour
  • ¼ cup finely chopped green onion
  • 1 cup sliced fresh mushrooms
  • ¼ tsp. Tabasco
  • Freshly ground black pepper to taste
  • ½ cup bread crumbs

Directions

1. Preheat the oven to 350 degrees. Drain the oysters, reserving the liquor. Put the oyster liquor into a 1-cup measuring cup and add enough water, if necessary, to make 1 cup liquid.

2. Bring a large pot of water to a boil with the 2 tablespoons of salt and half the lemon juice. Cook the artichokes until tender, then remove from the water and set aside to cool.

3. Using a spoon, scrape the meat from the tough outer artichoke leaves into a bowl and discard the leaves. Pull off the tender inner leaves and reserve them whole. Remove the fuzzy “choke” from the artichoke bottom, chop the bottom into medium dice, and reserve.

4. In a skillet, melt the stick of butter until it bubbles. Add the flour and cook, stirring often, to form a loose blond roux. Add the green onion and cook until tender.

5. Add the reserved oyster liquor and mushrooms. Bring to a light boil, reduce heat to a simmer, and cook until the mushrooms are tender and the liquid is very thick. Add the oysters and cook for 2 minutes more. Season to taste with Tabasco, salt, and pepper.

6. Scatter the reserved artichoke leaves and meat evenly in a baking dish. Pour the sauced oyster mixture over the artichokes and top with bread crumbs. Dot the top with the remaining butter and bake until the bread crumbs are browned and the rapid bubbling of the liquid contents has begun to slow, 12-15 minutes. Allow to cool for about 5 minutes.


© 2006 Tom Fitzmorris

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

268kcal (13%)
97mg (10%)
16mg (27%)
137mcg RAE (5%)
543mg
90mg
9g
2g
7g
24g
54mg (18%)
272mg (11%)
10g (50%)
17g (26%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucid-food Lucid Food
by Louisa Shafia
raos-cookbook Rao's Cookbook
by Frank Pellegrino
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-sweet-life The Sweet Life
by Kate Zuckerman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?