This article is from the spring edition of Mobile Baykeeper’s print quarterly, CURRENTS. The magazine is mailed to active members who have given more than $50 in 2023. To get on the magazine’s mailing list, donate here.
Recipe: Jesse’s Creole-Broiled Admiral Oysters
12 ounces Crystal Hot Sauce
1 ounce Worcestershire
1/2 ounce lemon juice
1/2 T minced fresh garlic
1/2 T chopped fresh rosemary
1/2 T Jesse’s Creole Seasoning
2 cups Shrimp Stock
12 ounces whole unsalted butter (cubed)
Combine all ingredients (except for whole butter) and reduce in a small sauce pot by 80 percent.
Slowly add in 12 ounces of whole unsalted butter to form an emulsion. Once completed, add mixture to a good safe container with lid that can be held for up to one (1) week in the refrigerator.
Top freshly shucked Admiral oysters with about two (2) teaspoons of the Creole butter mixture, and then top with shredded Gruyère cheese. Broil in oven or on grill for about five (5) minutes or until cheese is broiled and bubbly.
Recipe courtesy Laurence Agnew, group executive chef at Jesse’s Restaurant in Magnolia Springs, and Jesse’s On The Bay along Fort Morgan Road.