Broiled Oysters with Anchovy-almond Butter
ACTIVE: 45 min TOTAL: 45 min
Topped with a buttered-up blend of toasted almonds, savory anchovy and fresh herbs, these broiled oysters from Barton Seaver are rich and intense. Serve them as a first course with a dry amontillado sherry and crusty bread.
24 large oysters, scrubbed
4 tablespoons unsalted butter, softened
1/4 cup skinless almonds, finely chopped 3 anchovy fillets, minced
1 tablespoon mayonnaise
1 tablespoon chopped flat-leaf parsley 1 teaspoon grated orange zest
Pinch of cayenne pepper
1. Position rack in top third of oven; preheat broiler to high. Line a baking sheet with rock salt or balls of foil to cradle the oysters.
2. Shuck oysters (see page 124), gently cutting the adductor muscle where the oyster is attached to the shell; discard the top shells. Strain the oyster liquor through a fine-mesh sieve into a bowl and reserve. Arrange the shucked oysters in their bottom shells on the prepared pan.
3. Combine butter, almonds, anchovies, mayonnaise, parsley, orange zest and cayenne in a medium bowl. Add 11/2 tablespoons of the reserved oyster liquor (discard the remaining liquor). Whisk until thoroughly combined. Top each oyster with 1 teaspoon of the seasoned butter.
4. Broil the oysters until the butter is bubbling and the edges of the oysters have curled in their shells, 3 to 5 minutes. Serve immediately.
SERVES 8: 3 oysters each
CAL 102 / FAT 10G (SAT 4G) / CHOL 25MG / CARBS 2G / TOTAL SUGARS 0G (ADDED 0G) / PROTEIN 2G /
FIBER 0G / SODIUM 32MG / POTASSIUM 72MG.
Broiled Oysters with Anchovyalmond Butter