Oysters by Cynthia Nims

Author:Cynthia Nims [Nims, Cynthia]
Language: eng
Format: epub
ISBN: 978-1-63217-038-5
Publisher: Sasquatch Books
Published: 2016-01-18T16:00:00+00:00

Set the oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with rock salt or cut a piece of aluminum foil twice as long as the baking sheet and crumple it on the surface of the pan.

Melt the butter in a medium skillet over medium heat. Add the leeks and cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in ¾ teaspoon of the thyme, ¼ teaspoon of the lemon zest, and a good pinch each of salt and pepper. Reduce the heat to medium, cover the skillet with its lid or a piece of aluminum foil, and cook, stirring occasionally, until the leeks are quite tender, 10 to 12 minutes longer. The leeks should not brown; reduce the heat if needed.

While the leeks are cooking, in a small bowl, stir together the bread crumbs and Parmesan with the remaining ¼ teaspoon thyme and ¼ teaspoon lemon zest. Set aside.

Uncover the leeks, stir in the wine, and cook until the liquid has mostly evaporated, 1 to 2 minutes. Take the skillet from the heat and set aside to cool.

Shuck the oysters (see Shucking Oysters), discarding the top shell. Cut the adductor muscle from the bottom shell, leaving the oyster in place. A little oyster liquor is good, but pour off excess if there is quite a lot of liquor in some of the shells. Nestle the oysters into the rock salt or aluminum foil on the baking sheet so they sit evenly and securely. Top the oysters with the leek mixture, spreading it out a bit to cover the oysters. Sprinkle the bread crumb mixture evenly over the leeks.

Bake until the oysters are plump and the bread crumbs are nicely browned, 8 to 10 minutes. Use tongs or an oven mitt to transfer the oysters to individual plates or a platter, perching them as evenly as you’re able. Serve right away.

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