Chef Morton’s Oysters Burgundy* Recipe
On the Half Shell and Broiled with Red Wine Herb Butter and Parmesan cheese
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Ingredients
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Oysters
Red Wine Herb Butter
Finishing & Garnish
Method
Oysters
- 1
Shuck and prepare oysters
Using a clean oyster knife, carefully shuck each oyster keeping as much of the liquor in the shell as possible. Discard the top shell and place the oysters on a bed of cracked ice on a serving platter or on a broiler-safe pan if broiling directly (see next steps). Keep oysters chilled while you prepare the butter.
Red Wine Herb Butter
- 2
Reduce red wine
In a small saucepan over medium heat, pour the 60 ml red wine and bring to a simmer. Reduce until about half remains (roughly 5–7 minutes). Remove from heat and let cool slightly.
- 3
Make compound butter
In a mixing bowl combine the softened butter, minced shallot, minced garlic, chopped parsley, thyme, lemon zest, cooled reduced red wine, salt, and black pepper. Mash and mix with a fork (or use a small spatula) until fully incorporated and smooth. Taste and adjust seasoning. The mixture should be spreadable but hold its shape.
- 4
Finishing & Broiling
- 5
Preheat broiler and arrange oysters
Position an oven rack 6–8 inches (15–20 cm) from the broiler element and preheat the broiler to high. If using a broiler-safe pan, nestle oysters in a single layer so they stay level. If using the serving platter on ice, transfer oysters to the broiler pan before broiling.
- 6
Top with Parmesan
Evenly sprinkle about 1 cup finely grated Parmesan over the butter-topped oysters—just a light covering to brown and add flavor.
- 7
Broil until golden
Broil the oysters for 2–4 minutes, watching closely. Remove when the butter is bubbling and the Parmesan is lightly golden and starting to brown. Total time depends on your broiler; do not walk away.
- 8