November 5 2018

Baked Oysters

Local Gulf oysters are starting to look good with the water temperatures dropping and water clearing up. I was invited to a party a couple of weeks ago and was asked to bring an appetizer. So I made some baked oyster’s that got a great response.
16 – Large Shucked and rinsed oysters
Sea salt and White Pepper to season
Preheat oven to 400*
4TB. Drawn Butter
1 tsp. chopped garlic
1TB. – minced shallots
1TB. - minced leek (white part only)
2TB. – minced mushrooms
Onion salt &pepper to taste
2TB. – flour
¼ cup – cream cheese (room temperature)
2TB. – white wine
½ cup – chicken stock
1cup – heavy whipping cream 40%
2TB. – shredded manchego cheese
2TB. – shredded asiago
1tsp. – chopped scallions
½ cup – panko and parmesan cheese crumbs
  1. Place a 2 quart sauce pot on the stove and turn on medium heat. Once hot add the butter, garlic, shallots, and leeks and cook until just soft.
  2. Add mushrooms and season with salt and white pepper. Deglaze with wine and cook out alcohol. 2 to 3 minutes.
  3. Turn down heat and add the flour to make a roux.
  4. Add cream cheese and blend well until all the lumps are out of cheese.
  5. Add the chicken stock while stirring add the heavy cream and slow simmer until thick. mix in half of the two cheeses and then the scallions.
  6. Turn off heat and pull sauce off stove.
  7. On a sheet pan, place the oysters on and season with a little sea salt and white pepper.
  8. Place in oven and bake about 7 to 8 minutes just until the oysters start to slightly shrink. 
  9. Pull out of the oven. Pour equal amounts of the sauce on each oyster; sprinkle the remaining two cheeses on until all gone. Place back in oven and bake until top cheese has melted. 3 to 5 minutes.
  10. Pull out of oven.
  11. Turn oven on broiler and place rack in the middle.
  12. Sprinkle oysters liberally with cheesy panko crumbs and place back in oven.
  13. While watching with the door open, cook until golden brown and pull out right away.
  14. Place 4 oysters on your favorite plate and garnish with lemon wedges.