Baked oysters with creamy leek and mushrooms
For this weekend’s recipe, baked oysters with mushrooms and creamed leek, I have used a mix of shiitake, grey oyster and yellow oyster mushrooms.
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 dozen oysters
2 tbsp golden rapeseed oil
250g mushrooms finely sliced
1 tsp chopped fresh thyme
30g unsalted butter
1 small leek, finely sliced
3 cloves of garlic, minced
100ml white wine
125ml cream
100g panko breadcrumbs
2 tbsp rapeseed oil
Method
Place a large frying pan on high heat. Warm the rapeseed oil and add the mushrooms, season with salt and cracked black pepper. Cook until golden brown. Remove from the pan and set aside whilst cooking the leeks.
Drop the temperature of the pan to medium and add the butter, leeks and garlic. Cook until softened.
Turn the heat back up to high and add the white wine, reduce until syrupy, then add the cream and reduce by half.
Remove from the heat and add the mushrooms to the mix.
To shuck the oysters, prepare a roasting tray with a bed of salt.
Fold a clean tea towel in half twice lengthways. Place the oyster in the centre of the folded towel cup-side down with the hinge of the oyster facing in the direction of your more dominant hand.
Place the tip of the oyster knife at the hinge of the shell applying pressure. Twist and wiggle the knife to pop the hinge. The hinge is at the pointed end of the oyster.
Angle the knife towards the cup side of the shell and run your knife towards the top side of the shell. Turn the knife at a 90-degree angle to separate the flat side of the shell from the cup.
Run the knife under the muscle adductor of the oyster to detach the oyster from the shell. Remove any shell fragments that might be present.
Preheat the oven to 220 degrees Celsius.
Toss the breadcrumbs with the rapeseed oil to coat in a small bowl.
Place a heaped teaspoon of the mushroom and creamed leek mix in each oyster and top with the breadcrumbs. Bake until golden brown. Approximately 8 minutes
