Baked Oysters with Seaweed & Wild Mushroom Beurre Blanc and Buttery Breadcrumbs
![Drink the Issue 2024 travel Issue: Hog Island Baked Oysters (0924) Hog Island Baked Oysters](https://www.sunset.com/wp-content/uploads/drink-the-issue-2024-travel-issue-hog-island-baked-oysters-sun-0924-900x500.jpg)
The combination of fresh Pacific oysters and the umami-rich beurre blanc creates a harmonious balance of flavors. This elegant recipe is perfect for impressing guests at a dinner party or enjoying a special meal at home.
How to Make It
Combine shallots, sake, thyme, bay leaf, black pepper, and the zest and juice of 1 lemon in a small saucepan. Bring to a simmer and cook over low heat until liquid is evaporated. Add cream and reduce until evaporated. Turn off heat and set aside.
Sauté black trumpet mushrooms in 1 tbsp of butter. Season to taste with salt and black pepper. When cool, finely chop and set aside.
Melt 2 tbsp butter in a shallow sauté pan over medium heat. Add breadcrumbs and stir until brown and toasted. Season lightly with salt and pepper. Set aside.
Remove top shell from oysters and put on a foil-lined baking sheet. Preheat oven to 400°F.
Bring shallot mixture to a simmer over low heat. Whisk in remaining butter, one tablespoon at a time. When fully emulsified and creamy, add sea lettuce and mushrooms. Adjust seasoning with salt, pepper, and additional lemon juice.
Spoon butter mixture onto oysters. Top with breadcrumbs and bake for 5 minutes until heated through.
Ingredients
Directions
Combine shallots, sake, thyme, bay leaf, black pepper, and the zest and juice of 1 lemon in a small saucepan. Bring to a simmer and cook over low heat until liquid is evaporated. Add cream and reduce until evaporated. Turn off heat and set aside.
Sauté black trumpet mushrooms in 1 tbsp of butter. Season to taste with salt and black pepper. When cool, finely chop and set aside.
Melt 2 tbsp butter in a shallow sauté pan over medium heat. Add breadcrumbs and stir until brown and toasted. Season lightly with salt and pepper. Set aside.
Remove top shell from oysters and put on a foil-lined baking sheet. Preheat oven to 400°F.
Bring shallot mixture to a simmer over low heat. Whisk in remaining butter, one tablespoon at a time. When fully emulsified and creamy, add sea lettuce and mushrooms. Adjust seasoning with salt, pepper, and additional lemon juice.
Spoon butter mixture onto oysters. Top with breadcrumbs and bake for 5 minutes until heated through.