Gran's Best

Heirlooms & Discoveries

Butter-Braised Oysters on Greens

July 30, 2016 Gran

Gourmet, February 2000, described this dish as “ideal winter comfort food”. We have found it ideal, indeed heavenly, in all seasons. This recipe is our first choice when we score a jar of shucked oysters. Gourmet claimed that the recipe serves 4, but the two of us never have any leftovers.

Freshly shucked oysters from Cap'n Willis Seafood Market in Emerald Isle, NC
Freshly shucked oysters from Cap’n Willis Seafood Market in Emerald Isle, NC

 

5 tablespoons unsalted butter
4 half-inch-thick diagonal slices French bread
2 cups mesclun (mixed baby salad greens)
1 shallot, finely chopped
3 tablespoons Sherry vinegar
1 pint shucked medium-size oysters (about 2 dozen in the shell), rinsed and picked over

Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides.  Put toasts on plates and top with mesclun.

Add 1 tablespoon butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2 to 3 minutes.  Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 tablespoon.  Add oysters and remaining 3 tablespoon butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 minutes.  Remove from heat and season with salt and pepper.  Spoon oysters and sauce over mesclun.

Mains, Recipes, Seafood, Seafood Main Dishes Gourmet magazine, oysters

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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