Oysters Two Ways

Oysters are a popular canapé in France. For those who don’t like them raw, this moreish recipe from A Taste of the Château by Dick and Angel Strawbridge is sure to please…

Serves 10-12

INGREDIENTS

• 24 oysters (size 3)
• ½ garlic clove, crushed
• 50 g (1/3 oz) fresh breadcrumbs Lemon wedges, to serve (optional)

For the bechamel

• 50 g (1 3/4 oz) butter
• 20 g (3/4 oz) plain flour
• 150 ml (5 fl oz) full-fat milk
• ½ tbsp chopped fresh chives or parsley

For the mignonette

• 2 tbsp red wine vinegar
• 1 shallot, finely chopped

METHOD

1. Shuck the oysters and arrange the meat neatly in the liquid in the bottom shell.
2. Make a bechamel by melting half the butter in a small saucepan over a medium heat. Add the flour and stir until combined. Allow to cook for 1 minute, then gradually beat in the milk and continue to stir as it comes to the boil. Cook for 1 minute. Take off the heat and set aside to cool. Stir in the fresh herbs and a pinch of salt.
3. Preheat the grill to medium.
4. Melt the remaining butter in a frying pan over a medium heat. Add the garlic and cook gently for 30 seconds to soften. Remove the pan from the heat and add the breadcrumbs and a pinch of salt. Stir until well coated
5. Arrange 12 oysters on the grill tray (or pop them in a muffin tray so they sit flat) and put a teaspoon of bechamel on each oyster. Sprinkle a good layer of breadcrumbs on top of the bechamel, then place the oysters under the grill for approximately 5 minutes, or until the sauce is bubbling and the breadcrumbs are golden.
6. For the remaining 12 oysters, arrange them on a plate and make the mignonette. Combine the vinegar with the shallot in a small bowl. Season with cracked black pepper and spoon a little onto each oyster.
7. Serve the cooked oysters with lemon wedges and the raw oysters with mignonette at once.

Note

Buy the book for full instructions on how to shuck oysters easily!

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Lead photo credit : TasteoftheChateau_Oysters