- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Gretchen Allison
Ingredients
- 3 dozen Oysters medium or small size
- 2 teaspoon Salt non-iodized in 2 quarts of water
- 4 cups Apple Wood Shavings
- Rock Salt
- 1/4 cup Reggiano Parmigiano Cheese grated
- 1/4 cup Butter
- 2 tablespoons Chives chopped
Herbs de Provence Mignonette
- 1 teaspoon Lemon Zest grated
- 1/2 cup Organic Lemon juice
- 1/4 cup Sherry Vinegar
- 2 tablespoons Organic Shallots minced
- 1 tablespoon Thyme fresh leave
- 2 tablespoons Italian Parsley fresh leaves
- 2 tablespoons Basil chopped leaves
- 2 teaspoons Lavender Flowers fresh rubbed
- 1 teaspoon Rosemary freshly chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper freshly ground
Directions
Shuck the oysters and discard the top shells. Loosen each oyster from the bottom shell by running the chucker under the oyster, cutting through the attaching muscle.
Place on racks in the smoker. Smoke for 1 hour. After smoking to this stage they can last a few days, covered in the fridge, before continuing to the next step.
Preheat the oven to 500°F. Place 1/2 inch of rock salt in a baking pan and nestle the oysters into the salt. Sprinkle a pinch of Parmigiano on top of each oyster and dab with 1-1/4 tsp. butter. Bake for about 8 to 10 minutes until browned and cooked through. Sprinkle with the chives. Spoon 1/2 teaspoon of the mignonette on each and serve.
Herbs de Provence Mignonette
Stir together just before serving.
Note:
I use a Little Chief brand smoker, available at most hardware stores. At the restaurant we use the Westcott Bay oysters that are farmed about a mile up the road from us.
