Broiled Buffalo Oysters With Pickled Celery Mignonette Recipe

Prepare celery and shallot

Trim celery stalks and slice very thin on the bias so pieces are delicate. Mince the shallot very finely. Place both in a medium bowl.

Make pickling liquid: add red wine vinegar, champagne vinegar, granulated sugar and kosher salt to the bowl with celery and shallot. Stir until sugar and salt dissolve.

Add pepper and optional olive oil: stir in freshly ground black pepper and the optional teaspoon of olive oil to round the acidity. Let the mixture sit at least 20 minutes at room temperature so celery softens and flavors mingle. Refrigerate if holding longer than 1 hour.

Shuck oysters

Preheat broiler to high and position an oven rack about 6 inches from the heat source. Carefully shuck oysters, keeping them level on the half shell and retaining the liquor. Discard the top shell. Place the shucked oysters on a tray lined with rock salt or a bed of ice mixed with rock salt so they sit steady.

Make buffalo butter

In a small saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and whisk in hot sauce, sherry vinegar, Worcestershire sauce and fresh lemon juice until smooth. Taste and adjust—it should be bright, tangy and spicy. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prepare crumb topping

In a small bowl combine panko breadcrumbs, grated Parmesan (if using), smoked paprika and remaining 1/2 tsp kosher salt and 3/4 tsp black pepper. Add 2 tablespoons of the prepared buffalo butter and toss until crumbs are evenly moistened but not soggy. Reserve remaining buffalo butter for spooning over oysters before broiling.

Top oysters: Using a small spoon, place each oyster (with its liquor) on the prepared tray. Spoon about 1/2 teaspoon of the reserved buffalo butter over each oyster. Then sprinkle roughly 1 tablespoon of the panko-crumb mixture on top of each oyster, pressing gently so it adheres.

Broil: Slide the tray under the preheated broiler, about 5–6 inches from the heat. Broil for 3–5 minutes, watching carefully, until crumbs are golden brown, butter is bubbling and oysters are just cooked through (edges will begin to curl slightly). Rotate tray once if your broiler has hot spots.

Finish and season: Remove oysters from broiler. Immediately spoon a small amount (about 1/2 teaspoon) of the pickled celery mignonette over each broiled oyster to add acidity and crunch. Sprinkle with finely chopped parsley and, if desired, an extra drizzle of hot sauce or a squeeze of lemon.

Plate: Arrange a shallow bed of crushed ice and rock salt on a large platter. Nestle the hot broiled oysters on the shells into the ice to stabilize them (the contrast of hot oysters on cold presentation is traditional—use caution when serving immediately). Garnish with lemon wedges and additional parsley.

Serve immediately: Provide small forks or oyster forks and napkins. Recommend guests squeeze a touch of lemon or add extra hot sauce to taste; each oyster is already finished with pickled celery mignonette for brightness.