Baked Oysters With Wild Mushroom Ragout

Name: Baked Oysters With Wild Mushroom Ragout
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps cold butter, cut into small pieces; 2 larges egg yolks; 2 cloves garlic, chopped; 2 cloves garlic, minced; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 237 milliliters wild mushrooms, cleaned and sliced; 237 milliliters extra-virgin olive oil; 24 oysters; 1 or 2 shallots, minced; 237 milliliters diced thick-sliced hickory-smoked bacon; 1 leave 1 sprig fresh thyme

Baked Oysters With Wild Mushroom Ragout requires about 40 minutes from start to finish. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 185 calories, 4g of protein, and 17g of fat per serving. This recipe serves 4. A mixture of butter, lemon juice, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.

Ingredients you will need

Oysters

Pasta Shells

Dates

Chill and clean.

Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).

Ingredients you will need

Oysters

Water

Ice

Equipment you will use

Colander

Bowl

Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force.

Ingredients you will need

Oysters

Pasta Shells

Equipment you will use

Cutting Board

Knife

Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat.

Ingredients you will need

Oysters

Meat

Equipment you will use

Knife

Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.

Ingredients you will need

Oysters

Meat

Equipment you will use

Knife

Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Ingredients you will need

Lemon Juice

Egg Yolk

Olive Oil

Garlic

Aioli

Salt

Equipment you will use

Food Processor

Spatula

Bowl

Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add the shallots and mushrooms and cook 5 minutes, stirring.

Ingredients you will need

Mushrooms

Shallot

Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Garlic

Thyme

Assemble the oysters. Preheat the broiler.

Ingredients you will need

Oysters

Equipment you will use

Broiler

Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Ingredients you will need

Mushrooms

Oysters

Pasta Shells

Equipment you will use

Aluminum Foil