Oysters ‘Nawlins

I am asked every third minute where I get ideas for this here blog.  Most of time I am just trying to figure out how to fit bacon into everything I make.  Other times, I am inspired by what I find the world.  (Aka, how other people fit bacon into everything they make.)

For example, there is this restaurant here in Columbus that Brian and I tend to frequent for a couple of reasons.

1) It’s really close to our house.

2) Brian argues that their burger is the best burger he’s ever had in his life. (He’s eaten some burgers, y’all.  We have multiple accounts of people who either agree or think that it’s definitely top 2.)  When asked, waiters at the restaurant will tell you that Chef Ryan Rupe has spent practically a decade coming up with just the right ratio of lean to fat meat in her patties.  Whatever the hell she’s doing, she needs to not stop. It’s working.

3) Lord have mercy their oysters. As in, call an ambulance, my heart has stopped over these oysters.


It’s the Pearl.  Could you Columbusites have guessed? Did I give it away at the mention of ‘best burger in town’? It’s a Cameron Mitchell restaurant so no one is surprised that they know what they are doing.   Today I am sharing my version of their Oysters Nawlins because I want to eat them (like 2 dozen) for every meal from now on. Until I get sick off of oysters.  And you will, too.


Oysters so spicy, crispy, moist and wildly flavorful – these bad boys will have you licking the shell.  Don’t say I didn’t warn you.

Oysters Nawlins

By Whitney, August 20, 2013

Oysters Nawlins

If you don't want to or can't shuck your oysters, I am guessing the monger behind the counter will help you out.  Our vendor at the North Market handled this for me so I didn't lose a finger.



Preheat the oven to 400 degrees and arrange oysters on baking tray.  If they won't lay flat, nest them in a salt bed.  Melt butter over medium heat and saute garlic, jalapeno and bell pepper until soft, about 3 minutes. Add the prosciutto, onion and tomato and saute another minute or so. Add the splash of wine and let it cook out for 1 minute.  Add the Tabasco, thyme, salt and pepper, heavy cream. Turn off the heat and stir in the bread crumbs and parmesan.  Place a heaping spoonful of the mixture over top of the oysters, and top with a little extra bread crumbs.  Bake until they are toasted on top and bubbling on the sides, about 15 minutes.  Serve with lemon wedges.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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