Chef Gretchen Allison
Apple Wood Smoked Oysters with Fresh Herbs de Provence Mignonette
Category
Entree
Servings
6 - 8 servings
Prep Time
1 hour 20 minutes
Cook Time
8-10 minutes
Author:
Chef Gretchen Allison
Ingredients
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3 dozen Oysters, medium or small size
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2 teaspoon Salt non-iodized in 2 quarts of water
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4 cups Apple Wood Shavings
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Rock Salt
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¼ cup Reggiano Parmigiano Cheese, grated
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¼ cup Butter
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2 tablespoons Chives, chopped
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1 teaspoon Lemon Zest, grated
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½ cup Organic Lemon juice
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¼ cup Sherry Vinegar
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2 tablespoons Organic Shallots, minced
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1 tablespoon Fresh Thyme
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2 tablespoons Fresh Italian Parsley leaves
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2 tablespoons Basil, chopped leaves
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2 teaspoons Fresh Lavender Flowers, rubbed
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1 teaspoon Fresh Rosemary, chopped
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½ teaspoon Salt
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½ teaspoon Black Pepper, freshly ground
Herbs de Provence Mignonette
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 ½ 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 1¼ teaspoons butter. Bake for about 8 to 10 minutes until browned and cooked through.
Sprinkle with the chives. Spoon ½ teaspoon of the mignonette on each and serve.
Herbs de Provence Mignonette
Stir together just before serving.
Recipe 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.
Filed in:
Apple Wood Smoked Oysters with Fresh Herbs de Provence Mignonette,
Basil,
Chives,
Entree,
Italian Parsley,
Lemon,
Organic Lemons,
Organic Shallots,
Rosemary,
Shallots,
Thyme
