Broiled Oysters with Celery Cream and Virginia Ham
Broiled Oysters with Celery Cream and Virginia Ham requires about 55 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and primal recipe has 276 calories, 5g of protein, and 24g of fat per serving. Head to the store and pick up bay leaves, celery root, sea salt, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Shuck the oysters and drain, saving the oyster liquor for the sauce and the top shells.
In a non-corrosive saucepan, add the oyster liquor, 8 ounces of the heavy cream, the celery seed, bay leaves, parsley, lemon zest, and juice. Bring to a boil and let reduce by 1/
Strain through a fine sieve and return the cream mixture to the saucepan.
Add the finely diced celery and ham and bring to a boil.
Add the black pepper and check for saltiness, as the ham will add a great deal of salt to the mixture. If it is too salty, (hams will vary in saltiness) add a little more cream. Keep warm.
Drain the celery root, and, in another saucepan, add the celery root. Cover with fresh, salted water and bring to a boil. Cook until tender and drain. In a food processor, add the celery root, butter, and remaining cream, and puree.
Place a 1/2 teaspoon of the celery root puree into each of the oyster shells, top with an oyster, and spoon the celery ham cream over the oysters.
Place the filled oysters on bed of sea salt on a sheet pan and broil in the oven for about 5 minutes or until browning and bubbly.