restaurant week - recipes roasted oysters with shallots and herbs

restaurant week - recipes roasted oysters with shallots and herbs

Restaurant: Beacon
Chef: Waldy Malouf

Ingredients
6 tablespoons unsalted butter
1 cup shallots, thinly sliced
1/4 cup dry white wine or dry vermouth
Coarse salt and freshly ground black pepper
1/4 cup chicken stock, vegetable broth or water
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Rock salt to roast the oysters on
3 tablespoons whole black peppercorns
24 oysters (see Note)
Lemon wedges, for serving

Directions
1. Preheat the oven to 500ºF.
2. In a heavy saucepan over medium heat, melt 4
tablespoons of the butter. Reduce the heat to low
and add the shallots and wine or vermouth.
Cover and cook until most of the liquid is
absorbed, about 4 to 5 minutes. Season with salt
and pepper and add the stock and the remaining
2 tablespoons of butter. Bring to a simmer, then
remove from the heat and stir in the chives and
parsley.
3. Cover the bottom of an ovenproof baking dish
large enough to hold all the oysters with rock salt.
Sprinkle the peppercorns evenly over the salt.
Open the oysters, discarding the top shell.
Loosen the oysters from the bottom shell, being
careful not to spill their juices, and lay them in the
baking dish.
4. Stir the shallot mixture and spoon some over
each oyster. Roast until the edges of the oysters
just begin to curl, about 5–8 minutes. Serve on
the baking dish with lemon wedges.

Note:
Buying and Shucking Oysters
For this recipe, you need to buy live oysters with
unblemished shells. When opened, the meat
should be pale (its color will vary, but avoid any
that are pink), plump, glossy and should smell
like fresh seawater. If they smell off, discard
them.
When you get the oysters home, scrub their
shells in cold water with a brush. Store them flat
on a baking sheet in the refrigerator, covered with
a slightly damp paper towel, and use them within
2 days.
If you plan to use the oysters immediately, you
can have your fishmonger shuck the oysters for
you—just ask him to reserve their juices so you
can bring them home. Before roasting, strain the
oyster juice and add a teaspoon of the juice to
each oyster.
To shuck live oysters yourself, insert a thin
bladed knife (or oyster knife) into the joint, or
'foot' of the shell, and twist the blade to loosen the
shell. Being careful not to spill the liquid, slide the
knife along the top of the shell (not deeply enough
to cut the oyster). Discard the upper shell and cut
through the muscle holding the oyster to the
bottom shell.



Serves 4
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