Roasted Oysters On The Half Shell With Dijon Cream Fraiche
Equipment
Ingredients
Instructions
For The Sauce
For Easier Shucking Precook The Oyster
Shucking The Oyster
To Serve
Enjoy!
About the Author
Dan Souza is the editor in chief of Cook’s Illustrated. He is a cast member of the Emmy Award–winning television show America’s Test Kitchen and host of the web series What’s Eating Dan?. Dan is the kitchen editor of the New York Times best seller The Science of Good Cooking (2012) and James Beard Award–nominated Cook’s Science (2016). After graduating from the Culinary Institute of America, Dan cooked in restaurants in Boston, New York, and Hungary before finding his true calling: helping home cooks succeed in the kitchen.
Roasted Oysters On The Half Shell With Dijon Cream Fraiche
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Eating oysters is one of life's true pleasures. Usually eaten raw, roasting oysters transforms into a real comfort food. My luxurious version is topped with a spoonful of Dijon creme fraiche and showered with fresh chives. Checkout WTFCF Cookbook Review: GATHERINGS Casual-Fancy Meals To Share (With Recipes).
large serving platter
oyster knife for shucking,
baking sheet
foil
thick kitchen towel or glove.
In a bowl, add 5 tablespoons creme fraiche and 4 teaspoons Dijon mustard. Mix until well combined. Cover and refrigerate until needed. Note: Sauce can be refrigerated for up to 24 hours.
Adjust oven rack to middle position and preheat oven to 450℉.
Gently crumble foil and uncrumble and place on a baking sheet. Place oyster cup-side down on the foil and bake until oysters open slightly, about 5 minutes. Let oysters rest until cool enough to handle, about 5 minutes. Note: Don't be afraid to shuck baked oysters that have not opened.
Safety first: Wrap a thick kitchen towel or use a heavy kitchen glove to protect your hand from the sharp oyster knife.
Hold the oyster: Place the oyster flat-side up on a towel on a stable surface.
Locate the hinge: The hinge is the point where the two shells meet. It’s usually the narrowest part of the oyster.
Insert the knife: Insert the tip of the oyster knife into the hinge at a slight angle. Wiggle the knife into the hinge gently until you feel the knife’s tip slide into the hinge.
Twist the knife: Once the knife is in the hinge, twist it to pry the shells apart. BE PATIENT AND GENTLE TO AVOID DAMAGING THE OYSTER OR INJURING YOURSELF.
Open the shell: When shells begin to separate, twist knife to pop the hinge.
Detach the oyster: Run knife along top shell, scraping the muscle from the shell to release the oyster. Run the knife under the oyster to detach it from the bottom shell, being careful not to spill the delicious oyster liquor.
Inspect: Check the oyster for any shell fragments and remove.
Distribute approximately 1 teaspoon of sauce over each oyster. Bake until thickest part of the largest oyster registers 160 to 165 degrees, 5 to 8 minutes. Let rest for 5 minutes. Sprinkle with chives and serve.
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