HOW TO: Roast an oyster

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HOW TO: Roast an oyster

POSTED: Tuesday, December 28, 2010, 7:14 PM

Filed Under: How-To

Photo | Adam Erace

I wont disagree that the best way to prepare an oyster is to not prepare it at all. Fresh, quality pearl-makers need little more than firm twist of the wrist and a jet of acid of reach their pinnacle of deliciousness, but when you want an oyster thats richer and more substantial, roasting, my preferred method this Christmas Eve, is the way to go. Roasted oysters are easy (especially if you have your fish dude do the shucking), versatile and cook in five minutes flat. The recipe that follows makes enough for 50 oysters, so adjust accordingly. Go Get This: 50 shucked oysters with shells (I like small East Coast specimens like Cape May salts) 4 slices staled sourdough bread 2 sheet pans filled with kosher salt

For the compound butter: Half a pound of salted butter 1 Meyer lemon, juice and zest 1 teaspoon fennel pollen (use ground fennel seed as a substitute) 1 teaspoon fennel fronds, chopped 1 garlic clove, minced 1 teaspoon Sriracha 1 star anise pod, toasted and ground Salt and pepper to taste

Photo | Adam Erace

Now Do This: 1. Make the compound butter head of time by softening the butter overnight in a mixing bowl. Fold in all ingredients except the lemon juice with a rubber spatula. Add the juice a little at a time, spreading the butter against the side of the bowl to incorporate. Chill.

Photo | Adam Erace

2. Pulse the staled bread in a food processor until fine crumbs form.

Photo | Adam Erace

3. Arrange the shucked oysters in rows on the sheet pans. (The kosher salt keeps them from wobbling.) Remove the butter from the fridge and, using two spoons, add a teaspoon of butter on top of each oyster. Then, pack each oyster with breadcrumbs, pressing them down gently with your palm. Add butter again, a small pat on top of each, to help the bread brown. Place in the oven under a low broiler for 5 minutes or until golden brown. Serve immediately.

Photo | Adam Erace

@foodsyoucaneat

Posted 2010-12-29 11:10:36

I'm stealing this

Posted by Adam Erace @ 7:14 PM Permalink | Post a comment

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Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews here — those are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

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