Baked Oysters with Vermouth Cream
Servings 4 people
Ingredients
- 12 large fresh oysters
- 2 slices bacon
- 2 garlic cloves divided
- ¼ cup chopped fresh parsley
- 1 ¼ cups Panko breadcrumbs
- ¾ tsp kosher salt divided
- pepper to taste
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot finely diced
- ¼ cup dry vermouth
- 1 ¼ cups heavy whipping cream
- ½ cup reserved oyster liquor
- 4 tsp water
- 2 tsp flour
Instructions
- Use only the freshest oysters and cook them the same day you bring them home. Store the oysters in the fridge until ready to shuck.
- In a skillet, cook two slices of bacon until crispy. When the bacon is done, remove and set aside. Add half the garlic to the skillet and sauté briefly until fragrant. Add the breadcrumbs and cook for another minute, stirring constantly to prevent over browning. Season with ¼ tsp kosher salt and pepper to taste.
- Transfer the crumbs to a small bowl. Finely chop the crispy bacon and add to the crumbs along with the parsley. Stir together and set aside. The crumb topping can be made ahead of time and stored in the fridge.
- Use a dedicated oyster shucker to shuck the oysters. Place an oyster with the flat side facing up on a tea towel. Fold the towel over the oyster so that you can grip it tightly while protecting your hand from any sharp edges.
- Insert the shucker between the shells right at the hinge. You may need to exert considerable pressure to insert the shucker - be sure to angle the shucker down and not towards your hand in case it slips. Twist the shucker back and forth to pry the shell open.
- Once the top shell has separated, run the shucker along the top to separate the oyster inside from the shell. Discard the top shell. Be sure to save the liquid, or liquor, from inside the oyster. Use the shucker to loosen the oyster from the bottom and the muscle holding it to the shell. Transfer the oyster and the liquor to a bowl. Repeat with the remaining oysters.
- Rinse the bottom shells and pat dry. Use foil to create little nests for the oyster shells to sit on. Arrange the shells on a baking sheet, using the foil to keep them level. Set aside.
- Preheat the oven to 425°F. In a skillet, heat the butter and olive oil over medium heat. Add the finely diced shallot and sauté for 5 to 7 minutes until the shallots are tender and just beginning to brown. Add the remaining minced garlic and sauté briefly until fragrant.
- Carefully pour the vermouth into the skillet, standing back in case it spatters. Allow the vermouth to simmer until it's reduced by half. Add the whipping cream and 1/2 cup of the oyster liquor. Bring the cream to a simmer and cook until it is reduced and thickened. Season with the remaining kosher salt and pepper to taste.
- In a small cup, stir together the water and flour until smooth. Add to the cream and simmer for another minute until thickened. Transfer the vermouth cream to a bowl.
- To fill the oysters, begin by adding an oyster to each of the shells. Spoon a tablespoon or two of the vermouth cream into each shell. Top with a generous layer of crumbs. Bake for 15 minutes or until the oysters are bubbling around the edges.
- To serve, use coarse salt, or foil nests, to create beds to support the oyster shells on a serving platter. Enjoy!