Swaddled Oysters a Festive Recipe by Chef Burnell
I created this festive “swaddled” oyster recipe with vinegar, endives and pomegranate seeds. The cooked oyster recipe was inspired by ancient Roman cuisine, especially for producer par excellence Florent Tarbouriech from the Etang de Thau. Made with his famous “Special” oysters and their particularly sweet, iodized hazelnut flavour, this recipe also works wonderfully with our local Tamaris oysters from Seyne-sur-Mer in the Var. Choose your local oysters of a good size, at least size four (4).
Swaddled Oysters
Inspired by ancient Roman recipes, this baked oyster recipe is a tasty, sweet option that works great as a starter for any meal. These festive little delectable packages celebrate the season of giving. Serve warm.
Equipment
- 1 Oyster Shucker and Gloves or ask your fishmonger to do this. But you want to save the water!
Ingredients
- 6 Special Grade Oysters at least grade 4
- 3 Soup Spoons Oyster Liquor
- 1 Soup Spoon Olive Oil
- 3 Endives
- 1 Soup Spoon Honey
- 1 Soup Spoon Apple Cider Vinegar
- 1 Soup Spoon Garum or Nuoc Mam (fish sauce)
- freshly ground black pepper
- 2-3 tbsp Pomegranate Seeds
- 2-3 tbsp Unsalted Pistachios shelled
Instructions
- Heat your oven to 200°C (400°F).
- Shuck the oysters, discarding their caps and catching most of their water (liquor) in a small bowl; detach them to turn gently over in their shell. Balance them on an oven grill for just 4 minutes. Take them out, carefully draining their juices into the bowl. Strain the juice. Set the oysters aside to cool.
- Mix the nuoc mam, vinegar and honey in a small bowl, then the oyster juice.
- Cut the base off the endive and separate the leaves. Cut 2 cm down the middle so they will lay flat in the frying pan.
- Heat the oil over medium-high heat in a large, non-stick frying pan. Lay in the leaves and fry them covered for a couple of minutes, then remove the lid and cook until the edges brown, flattening and turning until they’re soft and a bit translucent. Pour in the juice blend and shake the pan occasionally until the mixture has bubbled up and the leaves have caramelized. Take off the heat and put aside to cool.
- Now, wrap each oyster carefully in two endive leaves, the first leaf lengthways and the other across widthways, encasing the oyster entirely. Place them back in their shells. Keep warm on a rack in the oven, or serve immediately, topped with chopped pistachios and pomegranate seeds.
Tried this recipe?Let us know how it was!
Producer information:
La Maison Tarbouriech
Chemin des Domaines
34340 Marseillan, France
Producers of oysters and mussels
Hoteliers and restauranteurs.
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