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Oysters Bon Femme

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Chef John Lewis

Published: July 31, 2009

Updated: 09/04/2009 06:00 am

3 doz. Oysters in their liquor
3 tbsp. butter
3 tbsp. flour

1 cup dry white wine
3/4 cup chopped green onions
1 tbsp. chopped parsley
salt and white pepper
1 cup crab meat
3 tbsp. grated swiss cheese
3 tbsp. grated romano cheese
3 tbsp. grated mozzarella cheese
1/4 cup bread crumbs

1. Poach the Oysters in their own water, strain and set aside reserving the liquor. Preheat oven to 400F.

2. Melt the butter in a saucepan over medium high heat and blend in the flour. Cook until the mixture becomes foamy. Add the white wine and green onions. Bring to a boil and 1. add the reserved oyster liquor. Add the parsley, season to taste and simmer gently for 15 minutes.

3. Carefully mix in the oysters and crabmeat, adjust the seasoning and keep warm. To serve, spoon the mixture into individual ramekins. Mix the cheeses and bread crumbs together and sprinkle over the top of each ramekin. Place in the oven until cheese is melted and tops begin to brown. Serve hot.

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