Tuesday, 20 December 2011

Oysters RockAfeller, Oysters on the Half Shell

Oysters on the half shell

I was watching the Food Network one afternoon, and saw an episode of Chuck's Day Off, where he was cooking up a meal of dishes all surrounding oysters.
I thought the dishes looked scrumptious, and he was ever so helpful in demonstrating how to shuck your own oysters.
I thought it look easy enough! So I got myself an oyster knife (essential tool to have) and had a go at it...brilliant!
It was a huge success, certainly a new favourite dish I will do again.

Oyster knife - almost like a letter opener
Ready to be dressed up
Creamy spinach sauce with bread crumbs and parmesan
After broiling for about 2 minutes

    * 2 dozen oysters
    * 1 cup/250ml 35-percent cream
    * 1 teaspoon/5ml Dijon mustard
    * 1 cup/250ml grated Parmigiano-Reggiano
    * 4 cups fresh spinach (1 liter), stemmed
    * 1 cup/250ml breadcrumbs
    * Salt and freshly ground black pepper
Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside.
In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml) water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside.
Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
Heat the broiler. Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 2 minutes.

For quick demo of how to shuck oysters, scope out this link.

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