The New Orleans Kitchen by Justin Devillier & Jamie Feldmar

Author:Justin Devillier & Jamie Feldmar [Devillier, Justin]
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-10-28T16:00:00+00:00

Makes 6 servings

3 pounds rock salt (sometimes sold as ice-cream salt)

24 large oysters in the shell, such as Bluepoints or Gulf

½ cup unsalted butter, at room temperature

1 cup cooked greens (chard, spinach, or mustard greens), coarsely chopped

½ cup coarsely chopped cooked bacon

3 cloves garlic, finely chopped

1 tablespoon thyme leaves

¼ cup minced chives

¾ cup grated Parmesan

Juice of 3 lemons

Kosher salt

Freshly cracked black pepper

Preheat the oven to 450°F.

Fill a cast-iron casserole dish halfway with rock salt and place in the oven to come up to temperature. Meanwhile, using an oyster knife, shuck the oysters: Holding an oyster securely, bottom-side down, insert an oyster knife into the pointier end of the oyster, its joint or hinge. Using your wrist, twist and rotate the knife over until you feel the oyster pop open. This step is all about feeling the sweet spot in the joint. If your oyster seems brittle or you break the joint without opening the oyster, move on to the next one, at least until you get the hang of opening oysters. Then you can return to the tougher ones.

Once the oyster is popped, run your knife along its seam to get to the wider end of the oyster, then give it another twist, so it pops open halfway. With the edge of the knife facing you, pull forward, while scraping the inside of the upper oyster shell, releasing the top connector muscle. The shell will then disconnect, leaving you with the oyster on the bottom, aka the half shell. Repeat with the remaining oysters and set aside.

In a large bowl, stir the butter until creamy and add the greens, bacon, garlic, thyme, chives, Parmesan, and lemon juice and fold until incorporated and emulsified. Season with salt and pepper.

Pull the heated casserole out of the oven. Carefully place the oysters on the salt and dollop each with a generous amount of the compound butter. Return the pan to the oven until the butter melts and the edges of the oysters are slightly curled, 4 to 5 minutes (or up to 7 minutes for very large oysters, such as some Gulf varieties).

Serve right out of the hot pan with cocktail forks.

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