Oyster Pan Roast with Uni Butter Crostini

  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion, minced
  • 2 garlic cloves, 1 clove minced
  • 1/4 cup dry vermouth
  • 12 oysters, such as Wellfleet, shucked
  • 1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)
  • 3/4 cup fish stock or water
  • 1 cup double cream
  • 1 1/2 teaspoons fresh lemon juice
  • Sea salt
  • 1 ounce uni tongues (sea urchin roe)
  • 2 ounces softened butter
  • Pinch of tarragon
  • Pinch of cayenne pepper
  • 4 slices French bread, toasted and rubbed with raw garlic clove

In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes.

Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes.

Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.

Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.

Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.

Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.

Rule the Kitchen with More Recipe Faves

Fried oyster spoons
Fried oyster spoons
Time
5
Serves
50
Difficulty
Easy
Oysters Cooked in Salsa Verde
Oysters Cooked in Salsa Verde
Time
-
Serves
-
Difficulty
Easy
Oyster and Brie Champagne soup
Oyster and Brie Champagne soup
Time
15
Serves
6
Difficulty
Easy
Spicy Oyster Shooters
Spicy Oyster Shooters
Time
-
Serves
1
Difficulty
Easy