Oyster Omelet - a recipe

When I first moved to Oklahoma City, there was only one seafood restaurant. Herman’s, the lone venue, served mostly fried catfish and shrimp because there were no shipments of fresh seafood from the coasts at that time. Thank goodness, things have changed!

It is now possible to enjoy fresh seafood at many restaurants in the area. Marilyn and I like Pearl’s for its Cajun and Creole fare. Every Saturday and Sunday, they have a brunch featuring several variations of New Orleans-style breakfasts. While they do not serve this dish at Pearl’s, here is one of my personal breakfast favorites.

Oyster Omelet

2 doz. Oysters
1 tbsp butter
4 shallots
1 clove garlic
2 tbsp minced bell pepper
2 tbsp minced celery
2 bay leaves
4 eggs
2 tbsp chopped parsley
Salt and pepper to taste

Melt butter in saucepan and add minced garlic, bay leaves, pepper and celery. Drain the liquid from the oysters and put them into the butter with the seasoning. Lower heat and cook about three minutes. Beat the eggs, add salt and pepper and turn them into saucepan with oyster mixture. Do not stir. When lightly browned, turn onto hot platter and garnish with chopped parsley.

Louisiana Mystery Writer