Oysters are perfect for a special occasion.  I personally love them raw, but not everyone is down with that.  But that doesn’t mean you can’t serve them at your fete!  These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream.  Dramatically served on a long wooden plank over a bed of salt, and you’ve got a jaw dropping presentation that won’t last long once your guests get their hands on them! Check out the episode below and follow along with the recipe! 

BAKED OYSTERS RECIPE:

• 12 Freshly Shucked Oysters, in the shell 
• 1 TBSP Butter
• 1 TBSP Extra Virgin Olive Oil
• 1 Cup Minced Shallot (about 1 large shallot)
• 8 oz. Crimini Mushrooms, chopped 
• 2 cloves minced Garlic 
• 1/3 C White Wine (pinot grigio preferred)
• 2 TBSP chopped chives, for garnish
• S&P to taste
• 1 LB coarse sea salt, for display and stability when baking. 

Preheat your oven to 400 Degrees Fahrenheit. Pour course salt into a rimmed baking sheet and place your shucked oysters securely in the salt. 

In a medium pan, melt butter and heat oil over medium heat.  When the butter is melted and the oil is glistening, add the shallot. Cook until translucent, then add the mushrooms and garlic.  Add a generous pinch of salt and a crack of black pepper, and stir. Cook for another five minutes, then add the white wine.  Allow the wine to reduce, and the alcohol to cook off, about five minutes more. Turn off the heat, stir in the cream, and spoon the mixture over each oyster and garnish with the chives. 

Bake for 12-14 minutes, until bubbly and delicious.  Line a long platter or a wooden plank with a bed of salt about 2 inches wide, and place each oyster in the salt, side by side, for dramatic presentation. 

Don’t complain if they’re gone in less than a minute! 

Happy Holidays from Hungry in Brooklyn!

Throughout college I was a hostess at a fancy Manhattan restaurant, and nothing gave me more anxiety than Valentine’s Day. Even now I refuse to eat out on the 14th, because I know what goes into it:  prix fixe menu, shuffling guests in and out, and tables so close together you end up sharing food with strangers.  Enjoy your favorite restaurant on an off night, and do something more romantic:  cook with one another.  

And a perfect romantic first course requires no cooking at all:  a raw oyster platter! The hardest part about putting together this platter is the shucking.  But once you get the hang of it, it’s as easy as pie.  A dozen roses is a nice gesture. But a dozen oysters? Now you’re talking!  

When our friend Kevin asked me to plan a Hungry in Brooklyn surprise birthday for his girlfriend, Sara, I was thrilled.  And not just because he specifically requested my famous baked oysters (which have already made appearances at my dinners here and there), but also because Sara is a dear friend who deserved a sweet (and savory) surprise.  

The Courses: 

First: Oysters Rodriguez - baked fanny bays, shallots, criminis, white whine, touch of cream 

Second: Frisee au Lardons - poached egg, champagne shallot vinaigrette

Savory: Baked Whole Brook Trout - thyme and lemon, haricots verts

Sweet: Salted Caramel Glacee - grass-fed organic cream, burnt caramel, fleur de sel

The perfect compliment to this French-inspired meal were the delicious cocktails artfully prepared by Hotel Delmano’s Tim Monaghan.  He stuck with the “local” theme quite well- Tim whipped up the tastiest French 75’s I’ve ever had using the Philadelphia-made Bluecoat Gin. Getting drunk has never been so classy!