Many of you might know the Roffignac cocktail, a fruity drink that the effete among us pretend to enjoy when they’re seriously jonesing for a beer, but for those of us with a realistic bent we have oysters Roffignac, a roguish and astoundingly good dish. This recipe comes by way of Howard Mitcham, who says the Roffignac, once on the corner of Royal and St. Peter Streets, was the most popular restaurant in antebellum New Orleans, founded by the family of the French nobleman who became the city’s tenth mayor in 1820. Howard claims that oysters Roffignac was the first “baked” oyster dish in New Orleans, and if we can’t believe Howard Mitcham in that regard, then we can’t believe anybody. (Trust me.) You’ll not find many oyster recipes that use red wine, and even fewer using paprika as a principal flavoring, but you’re going to be immeasurably surprised at how wonderful this combination can be. Add this dish to your repertoire as a hearty alternative to a sissy Bienville or Rockefeller.
For four servings:
2 dozen fresh oysters in their shells
1/2 lb. peeled boiled shrimp (about a pound raw in the shell)
A half dozen scallions, finely chopped
About a dozen small button mushrooms, chopped
2 cloves garlic, minced
1 stick butter
2 tablespoons cornstarch
1 tablespoon paprika
A dash of cayenne
About a half cup of dry red wine
Clean oysters of mud and hangers-on, shuck and reserve liquid. Heat butter, add scallions, garlic, shrimp, mushrooms and cook until mushrooms are done through. Dissolve cornstarch in about ¼ cup water, add to pan, quickly add wine and oyster liquor as mixture thickens. Top oysters and broil until cooked through. Serve with lemon and parsley.