Rated 5.0 stars by 1 users
Entree
6 - 8 servings
1 hour 20 minutes
10 minutes
Chef Gretchen Allison
3 dozen oysters, medium or small size
2 teaspoon salt, non-iodized, in 2 quarts of water
4 cups apple wood shavings
Rock salt
¼ cup Reggiano Parmigiano cheese, grated
¼ cup butter
2 tablespoons chives, chopped
1 teaspoon lemon zest, grated
½ cup organic lemon juice
¼ cup sherry vinegar
2 tablespoons organic shallots, minced
1 tablespoon fresh thyme
2 tablespoons fresh Italian parsley leaves
2 tablespoons basil, chopped leaves
2 teaspoons fresh lavender flowers, rubbed
1 teaspoon fresh Rosemary, chopped
½ teaspoon salt
½ teaspoon black pepper, freshly ground
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.
Stir together just before serving.
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.
Leave a comment