Broiled Lemon & Mustard Crusted Oyster
by Val CucinaBroiled Lemon & Mustard Crusted Oyster
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This recipe is inspired by world renowned “Oyster Rockefeller”. To this day no one is certain where this dish got its name or does it have anything to do with the family of the name sake, speculating perhaps it has to do with the richness of oyster and the decadence it is prepared and presented. Nevertheless, it is a great dish that inspired our “air-fried” oyster recipe, sans the traditional preparations we are familiar.
We are attaching a recipe for the classic Mignonette sauce just in case you like something to go on top of the baked oysters. Enjoy!
Ingredients
- 8 good size oysters, chucked with the top (flat) half removed
- 2 tablespoon unsalted butter
- 1-½ teaspoons mayonnaise
- 2 shallots, minced
- ½ lemon, juiced & zested
- 1 cup chopped spinach, kale or arugula, finely chopped
- Cayenne or chili powder (or to taste)
- 2 teaspoons coarse mustard (to taste)
- 1/3 cup Panko breadcrumbs
- ¼ cup grated Parmesan
- Coarse salt & freshly grounded black pepper
- Pinch of fresh thyme leaves
- ½ cup champagne vinegar
- 2 shallots, finely minced
- 1 tablespoon of cracked black pepper
- ½ teaspoon of grated horse radish
- ½ lemon, juiced
- ½ teaspoon Tobasco sauce
- A drop of honey
MIGNONETTE SAUCE
Directions
- Set “air fry” function to “broil”; set temperature to “360F”; set timer to “12” minutes; place cooking basket in the middle of the air fryer when cooking; preheat the air fryer;
- The most difficult part of making stuffed oyster dishes is actually having to shuck the oysters. If you have an oyster knife and practice, it still would be a tough task;
- One method is to use the air fryer to heat the oysters slightly until they open a little, at that point you could easily insert the oyster knife and get rid of the top (flat) half of the oyster shell;
- For the oysters: Melt the butter in a skillet and sauté the chopped greens slightly;
- The three greens have different textures and taste. If you like the flavor stronger, use kale; if you like lighter texture, use spinach; if you like a mustardy finish, use arugula;
- Sauté the shallots in a little olive oil just slightly;
- Place the breadcrumbs in a bowl and add the shallot/olive oil mixture and the salt and pepper, the Parmesan, cayenne, the lemon zest and fresh thyme leaves;
- Now, arrange the oysters in the basket of the air fryer, make sure the oysters are sitting steady in the basket;
- If the oyster cannot be set in the basket without being stable, take a long sheet of aluminum foil and crinkle it to make pockets for the oysters fitting into the air-fry basket;
- Add the oysters into the aluminum foil pockets, make sure that you don’t lose too much of the oyster juice during the process;
- Mix the lemon juice with the coarse mustard, then spoon this mixture over the top of oysters equally. If you like your oysters spicy you can add some Tobasco at this point;
- Now add the greens over the oysters and then add the breadcrumbs mixture over the top of the greens. If you like your oysters ever spicier, you can sprinkle cayenne or crushed chili if you like;
- Place the oysters in the hot air fryer in the middle position of the air fryer;
- Cook for 10-12 minutes;
- Remove the oysters from the air fryer and serve immediately.
Recipe Note
The Mignonette sauce is mostly used when eating raw oysters, not exactly for baked oysters.
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