French Roots by Jean-Pierre Moullé

Author:Jean-Pierre Moullé [Moullé, Jean-Pierre]
Language: eng
Format: epub
ISBN: 978-1-60774-548-8
Publisher: Ten Speed Press
Published: 2014-09-15T16:00:00+00:00

Serves 4

2 to 3 dozen Pacific oysters, scrubbed under running water and shucked

2 shallots, diced

Dry white wine

1 tablespoon white wine vinegar

1 teaspoon cracked black pepper

8 ounces ground pork

1 tablespoon chopped thyme

Salt and black pepper

6 slices rye bread

Butter

1 lemon, quartered, for serving

If you have access to fresh seaweed, use it as a bed for the shucked oysters; use crushed ice if you don’t have seaweed. Place the oysters in a cool place until ready to serve.

To make the mignonette, combine the shallots, ¼ cup white wine, vinegar, and cracked pepper in a small serving bowl. Set aside.

Using your hands, thoroughly mix the pork, thyme, a pinch of salt and a grind of pepper, and a splash of white wine in a mixing bowl and shape into small round patties, about ½ inch thick. In a small cast-iron pan, cook the patties until golden brown on both sides and cooked through or no longer pink at the center, 10 to 12 minutes.

Toast and butter the bread. Serve the chilled oysters with the hot sausage patties, mignonette, and toast. I like to bring the four elements to the table separately. Add a squeeze of lemon, if desired.

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