Oyster Loaf - la Midiatrice
Submitted by PSL66
New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThe oyster loaf has a story. In old New Orleans, it was nicknamed “La Mediatrice” — the Mediator — because a husband coming home late would bring one as a peace offering. Whether that history checks out or not, the sandwich itself absolutely does.
A French bread loaf gets its center scooped out to create a shell, brushed generously with melted butter inside and out, then toasted cut-side up until deeply golden. Meanwhile, fresh shucked oysters saute in hot butter until they plump up and curl at the edges — a matter of 2 to 3 minutes. A dash of Tabasco goes in, a little hot cream if you want richness, then the whole pile of hot oysters goes straight into the toasted loaf.
The bread doesn’t just hold the oysters; it absorbs their juices. Every bite is the crunch of toasted crust against the soft, briny, butter-soaked filling.
Pro Tips
- Watch the lid carefully in the oven — it’s thinner and will brown faster than the loaf bottom
- Don’t overcook the oysters; they should be just plump and heated through, not shrunken and rubbery
- The loaf should be filled to the brim with oysters — if it looks like too many, it’s probably just right
- Individual rolls work well for single servings: roughly 3 oysters per roll
Variations
- Add a layer of thinly sliced dill pickles before filling for a classic po’boy angle
- A smear of remoulade sauce on the inside of the toasted lid adds a tangy, spiced counterpoint
Ingredients
Directions
Preheat oven to 425 degrees F.
Cut off the top of the bread lengthwise, scoop out most of the bread of the bottom half, leaving a shell about ¾ inch thick. Brush the inside of the bottom and the cut side of the top with melted butter.
Put the loaf and lid, cut sides up, on an ungreased baking sheet, bake until toasted golden brown, about 20 minutes (the lid will be done first; check that it does not overcook).
Meanwhile, sauté the oysters in hot butter until plump. Add salt, pepper, a dash of Tabasco, and, if desired, a little hot cream.
Fill the loaf with the hot fried oysters and put the lid on top. Heat for 10 minutes or until ready to serve. Cut in thick slices if the loaf is long.
NOTE: Individual rolls can also be used: allow about 3 oysters for each one. The amount of oysters required for this recipe varies according to the size of the oysters and the size of the loaf of bread. In any case, the bread ‘basket’ should be filled to the top with oysters.
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