Butter Roasted Oysters
A simple and elegant recipe that celebrates the freshness of our oysters accented primarily by butter and thyme.
Serves 4 to 6
- 80ml white wine
- 60ml good-quality white wine vinegar
- 1 shallot, thinly sliced
- 1/4 teaspoon whole black peppercorns
- 1/2 bay leaf
- 100g butter, cut into small pieces
- Salt and freshly ground black pepper
- 1 small bag cooking salt or uncooked rice
- 25 rock oysters opened and left on the half shell
- 1 tablespoon fresh thyme, chopped
Position the grill tray as close as possible to the source of the heat and preheat the grill to medium.
Heat the wine, vinegar, sliced shallot, peppercorns, and bay leaf in a small saucepan over medium-high heat to a full simmer. Reduce the heat and cook for 8 to 10 minutes, or until most of the liquid has evaporated and what is left is the consistency of maple syrup.
With the heat on low, whisk in the butter, a few pieces at a time, until all is incorporated. Do not add another piece of butter until the previous one is incorporated. keep the heat on low or the sauce could split if it gets too hot.
Strain the sauce through a fine-mesh sieve. Season to taste with salt and pepper. Set aside, covered, to keep warm.
Spread the rock salt or uncooked rice in a single layer in a shallow baking pan that can fit under the grill, the salt will help the oysters stay level when you grill them. Arrange the oysters, still in their bottom shells, on the salt or rice, making sure they remain as level as possible.
Spoon the butter sauce over each oyster.
Grill the oysters for about 5 minutes, or until the sauce browns and breaks slightly. Remove the oysters from the grill. Sprinkle with the thyme. Season with salt and pepper. Serve warm.
Recipe and picture from www.finecooking.com