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Recipe: Oysters Alexander

Serves 6

If you’re shucking the oysters yourself, be certain to use the right equipment. An oyster shucking knife, not a butter knife or steak knife, is essential, and will make shucking the oysters easier and safer. Rock salt is available at many grocery stores and is also sold as “ice cream” salt.

¼ cup pine nuts

3 cloves garlic, peeled

2 shallots, peeled

2 tablespoons coarsely chopped fresh parsley

2 tablespoons coarsely chopped fresh chives

2 tablespoons lemon juice

1 tablespoon brandy

1 teaspoon pepper

¾ cup (1½ sticks) unsalted butter, room temperature

Rock salt

18 oysters in shells, scrubbed, shucked and top shells discarded

Lemon wedges, chopped chives, for garnish

Preheat an oven to 350 degrees. Scatter the pine nuts on a pie plate and bake until golden, about 5 minutes, stirring occasionally. Remove the pine nuts from the oven and increase the temperature to 375 degrees.

In the bowl of a food processor, combine the toasted pine nuts with garlic, shallots, parsley, chives, lemon juice, brandy and pepper. Process until finely chopped. Add the butter and pulse just until blended. Bits of all the ingredients should still be visible. Set aside.

Line a roasting pan or ovenproof serving dish with ½-inch of rock salt. Arrange the oysters on the salt and divide the butter among the oysters. Bake until the oysters just begin to firm up and the butter melts, about 8 minutes. Garnish with lemon wedges and chopped chives, if desired. Serve immediately.

Adapted from a recipe provided by Vicky Murphy, Inland Seafood


No pearls, but these oyster dishes sure are rich

Wednesday, February 13, 2013

Raw oysters are slippery and seductive, tasting of ocean and salt and fresh sea breezes. Cooking firms the oyster meat and gives it a smooth, custardy texture. But cook it too long and it turns to rubber. Inland Seafood’s Vicky Murphy says, to cook an oyster properly, you want to gently warm it. You’ll know it’s done when the edge …

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