CookEat Recipe
Stuffed Oysters
Very finely hashed cooked oysters in a creamy shallot and mushroom filling, baked in deep half-shells with mustard and light breadcrumbs.
Method
Steps
Step 1
Have all 36 cooked oysters reserved from Oyster Broth in Cups ready. Keep them at 4°C or colder and use them the next day after that preparation; otherwise discard them. Keep the six reserved deep oyster half-shells ready separately. Before finishing the filling, preheat a conventional oven to 180°C and have a clean heatproof dish, metal baking tray, clean food thermometer, boiling water and clean cold water ready. Have a hot-water bath ready if needed to keep the filling hot during assembly.
Step 2
Very finely hash the cooked oysters and keep them cold. Peel and finely chop the six shallots. Drain and finely chop the six canned mushrooms. Finely chop the half garlic bean and chop the parsley.
Step 3
Heat the one ounce of butter in a saucepan. Add the shallots and cook gently for about three minutes, stirring.
Step 4
Mix in the half ounce of flour and stir over the heat for one minute. Gradually add the two gills of pasteurized milk and one gill of pasteurized cream. Add the teaspoon of salt, two saltspoons of cayenne, saltspoon of grated nutmeg, first teaspoon of Dijon mustard and tablespoon of Worcestershire sauce. Stir until boiling.
Step 5
Add all the very finely hashed oysters, chopped mushrooms, half teaspoon of chopped parsley and finely chopped half garlic bean. Mix well and cook gently for about fifteen minutes, stirring regularly.
Step 6
Whisk the two pasteurized egg yolks with the separate tablespoon of pasteurized cream. Stir this into the filling over gentle heat for about two minutes, continuing until the stirred filling reaches 74°C throughout. Check with the clean food thermometer. Avoid a hard boil after adding the yolks.
Step 7
Transfer the filling to the clean heatproof dish and let it cool briefly while preparing the shells. Keep the filling at 63°C or hotter throughout this interval and assembly, using the hot-water bath if needed without letting its water enter the filling. Check the filling with a clean thermometer, including its cooler areas. Do not refrigerate the filling or set it aside for later assembly.
Step 8
Put the six deep half-shells into boiling potable water for five minutes, then into clean cold water. Remove and wipe thoroughly dry. Keep the filling at 63°C or hotter while doing this.
Step 9
Use six deep oyster half-shells roomy enough to hold the complete filling in six equal portions. Divide all the hot filling evenly among them and smooth the surfaces neatly with a knife. Keep the filling at 63°C or hotter during division and smoothing, checking the portions with the clean thermometer. Arrange the filled shells securely on the metal baking tray and work directly through topping to the oven.
Step 10
Spread the remaining teaspoon of Dijon mustard evenly over all six filled shells in total. Sprinkle a few fine plain breadcrumbs lightly over the tops. Keep the filling at 63°C or hotter and put the tray into the preheated oven immediately.
Step 11
Bake for about ten minutes as a first guide, continuing until the centre of every filling reaches at least 74°C and the tops are lightly golden. Check each filling with the clean food thermometer. Remove and serve immediately. Discard any uneaten reheated filling.
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