Chef Gretchen Allison

Apple Wood Smoked Oysters with Fresh Herbs de Provence Mignonette

Name: Apple Wood Smoked Oysters with Fresh Herbs de Provence Mignonette
Prep time: 1 h 12 min
Cook time: 10 min
Total time: 1 h 22 min
Yield: 6
Cuisine: French
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; ¼ cup Reggiano Parmigiano cheese, grated; ¼ cup butter; 2 tablespoons chives, chopped; 1 teaspoon lemon zest, grated; ½ cup 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

Rated 5.0 stars by 1 users

Cuisine

French

Servings

6 - 8 servings

Prep Time

1 hour 20 minutes

Cook Time

10 minutes

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
¼ cup Reggiano Parmigiano cheese, grated
¼ cup butter
2 tablespoons chives, chopped

Herbs de Provence Mignonette

1 teaspoon lemon zest, grated
½ cup 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

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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.

Apple Wood Smoked Oysters with Fresh Herbs de Provence Mignonette