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.
This recipe, and others like it, comes from the article “The Best Wines to Pair with Fall Dishes, from Autumn Salads to Hearty Soups.”
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.
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