Roasted Oysters with Shallots & Herbs
6 tablespoons unsalted butter
1 cup thinly sliced shallots
¼ cup dry white wine or dry vermouth
¼ cup ver jus
Coarse sea salt or kosher salt and freshly ground black pepper
¼ cup chicken or vegetable broth (reduced sodium if canned) or water
1 tablespoon snipped fresh chives
1 tablespoon fresh flat-leaf parsley
Rock salt to roast the oysters on
3 tablespoons black peppercorns
Lemon wedges for serving
Preheat the oven to 500°F.
In a heavy saucepan over medium heat, melt 4 tablespoons of the butter.
Reduce the heat to low and add the shallots, wine, and ver jus. Cover and
cook until most of the liquid is absorbed, about 4 to 5 minutes. Season
with salt and pepper and add the chicken broth and the remaining 2 tablespoons
of butter. Bring to a simmer, then remove from the heat and stir in the
Cover the bottom of an ovenproof baking dish large enough to hold all
the oysters with rock salt. Sprinkle the peppercorns evenly over
the salt. Open the oysters, discarding the top shell. Loosen the
oysters from the
bottom shell, being careful not to spill their juices, and lay them
in the baking dish. Stir the shallot mixture and spoon some over
each oyster. Roast until the edges of the oyster just begin to curl, about
Serve on the baking dish with lemon wedges.
Waldy Malouf is the chef and co-owner of Beacon
Restaurant in New York City. Acclaimed for his work at some of Manhattan's
most high-profile restaurants, including the Four Seasons and the
Rainbow Room, he has been named a Great Chef of New York many times
by the James
Beard Foundation. His first cookbook, The Hudson River Valley Cookbook,
was nominated for an IACP/Julia Child Cookbook Award.