Three Oysters Recipe

Prep oysters

Shuck 2 oysters, reserving as much liquor as possible, and place each oyster in its half shell on a bed of rock salt on a baking sheet to stabilize.

In a small skillet over medium heat, melt 2 tbs butter. Add 1 tsp minced shallot and sweat 1–2 minutes until fragrant and translucent, but not browned.

Add 1 cup finely chopped spinach, 2 tbs chopped parsley and 2 tbs sliced green onions. Cook, stirring, until spinach wilts and moisture mostly evaporates, about 2–3 minutes.

If using, stir in 1 tsp Pernod or dry vermouth and cook 30 seconds to deglaze. Season with 1 tsp salt and 1/4 tsp black pepper.

Remove from heat. Stir in 2 tbs dry breadcrumbs and 1 tsp grated Parmesan to bind the mixture.

Spoon an even amount of the spinach-parsley mixture over each oyster, pressing gently. Sprinkle a tiny extra pinch of breadcrumbs or Parmesan if desired. Brush a little olive oil or melted butter on exposed edges of shells to encourage browning.

Preheat broiler to high (or oven at 475°F / 245°C). Broil oysters 3–5 minutes, watching carefully, until topping is bubbling and lightly browned.

Remove, let rest 1 minute, and serve with lemon wedges.

Prep oysters

Shuck 2 oysters, reserving liquor, and place each on a bed of rock salt on a baking sheet.

In a small skillet over medium heat, melt 1 tbs butter and add 1 tsp minced shallot and the finely diced pancetta or bacon. Cook 2–3 minutes until shallot is translucent and pancetta releases fat and begins to crisp.

Add 2 tsp very finely diced red bell pepper and cook 1–2 minutes until softened. Stir in 1 tsp lemon juice, 1/2 tsp Worcestershire sauce and 2 drops hot sauce; cook 30 seconds to combine and reduce slightly.

Stir in 1 tsp dry breadcrumbs and 1 tbs chopped parsley; remove from heat and taste for seasoning, adding a small pinch of salt if necessary.

Divide the mixture evenly over the 2 oysters, pressing lightly. Brush shell edges with a bit of olive oil or melted butter.

Broil under high for 3–5 minutes until topping is bubbling and golden. Serve immediately.

Prep oysters

Shuck 2 oysters, reserving liquor, and place on a bed of rock salt on a baking sheet.

In a small skillet, melt 1 tbs butter over medium heat. Add 1 tsp minced shallot and cook 1 minute until softened.

Add 3 tbs very finely chopped mushrooms and sauté until moisture evaporates, about 3 minutes.

Sprinkle in 1/2 tsp flour and cook 30 seconds to remove raw flour taste. Deglaze with 1 tsp dry white wine, then slowly stir in 3 tbs milk or half-and-half to create a loose creamy sauce. Simmer 1–2 minutes until slightly thickened.

Remove from heat and stir in 2 tbs grated Gruyère, 1/4 tsp salt and 1/8 tsp black pepper until cheese melts and mixture is smooth. If too loose, add a teaspoon more breadcrumbs to thicken slightly.

Spoon the mushroom-cheese mixture over each oyster in its shell, sprinkle 1 tsp dry breadcrumbs evenly to encourage browning, and brush shells lightly with olive oil or melted butter.

Broil 3–5 minutes until topping is bubbling and golden. Let rest briefly and serve hot.

Arrange all 6 oysters (two Rockefeller, two Casino, two Bienville) on a serving platter over the remaining rock salt to stabilize shells.

Garnish with lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately while hot.