Oysters Bay Ronquille Recipe

Shuck oysters

Clean shells under cold running water with a brush. Using an oyster knife and a thick towel or glove, carefully shuck each oyster, keeping as much of the liquor (brine) in the shell as possible. Detach the muscle but leave oyster in bottom shell. Arrange oysters on a baking sheet, on a bed of coarse salt or rock salt to stabilize them.

Preheat the broiler (grill) to high (or oven to 230–250°C / 450–480°F with top heat). Position rack about 10 cm / 4 inches from the heat source.

In a small saucepan over medium heat, melt 4 tbs unsalted butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes.

Add 60 ml dry white wine and bring to a simmer. Reduce the wine by about half (2–3 minutes). Stir in 1 tbs lemon juice and 120 ml heavy cream. Simmer gently until slightly thickened (2–3 minutes). Remove from heat and keep warm.

In a medium skillet over medium heat, melt 2 tbs butter. Add the minced shallot and chopped cremini mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and soften and the liquid mostly evaporates, about 6–8 minutes.

Add 60 ml dry white wine to deglaze the pan, scraping up any browned bits. Let wine reduce by half (2–3 minutes). Add 60 ml fish or vegetable stock and simmer 1–2 minutes.

Stir in 120 ml heavy cream and 1 tsp Dijon mustard. Simmer gently until sauce thickens enough to coat a spoon, about 3–4 minutes. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 1 tbs chopped parsley. Remove from heat and keep warm.

Spoon about 1–1.5 tbs of the wine-butter base directly over each shucked oyster (use more or less to taste), making sure to include some oyster liquor.

Top each oyster with about 1 tbs of the Ronquille sauce (mushroom-cream mixture).

Combine the grated Gruyère/Parmesan with panko breadcrumbs and 1 tbs melted butter in a small bowl; mix until crumbs are moistened. Sprinkle about 1–1.5 tbs of the breadcrumb-cheese mixture evenly over each sauced oyster, creating a thin crust.

Place the baking sheet with assembled oysters under the preheated broiler. Broil until the topping is golden and bubbling and the sauce is hot, about 3–5 minutes — watch carefully to avoid burning.

Remove from oven. Let cool 1 minute, then garnish with chopped chives or parsley and serve with lemon wedges alongside.