Baked Oysters with Seaweed & Wild Mushroom Beurre Blanc and Buttery Breadcrumbs
Thomas J. Story
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
1
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.
2
Sauté black trumpet mushrooms in 1 tbsp of butter. Season to taste with salt and black pepper. When cool, finely chop and set aside.
3
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.
4
Remove top shell from oysters and put on a foil-lined baking sheet. Preheat oven to 400°F.
5
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.
6
Spoon butter mixture onto oysters. Top with breadcrumbs and bake for 5 minutes until heated through.
Ingredients
2 shallots, minced (about ½ cup)
1 cup dry sake or white wine
2 fresh thyme sprigs
1 bay leaf
black pepper
1 lemon, zested and juiced
¼ cup heavy cream
1 cup cleaned black trumpet mushrooms (or ¼ cup dried, reconstituted)
sea salt
1 lb unsalted butter, divided
1 cup panko bread crumbs
12 small Pacific oysters
2 tbsp dehydrated sea lettuce, ground
Directions
1
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.
2
Sauté black trumpet mushrooms in 1 tbsp of butter. Season to taste with salt and black pepper. When cool, finely chop and set aside.
3
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.
4
Remove top shell from oysters and put on a foil-lined baking sheet. Preheat oven to 400°F.
5
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.
6
Spoon butter mixture onto oysters. Top with breadcrumbs and bake for 5 minutes until heated through.
