Baked Oysters with Mushroom Duxelles & Lemon Sabayon
Makes 4 Servings (plus extra duxelles)
These baked oysters are a truly luxurious meal, appetizer or hors d’oeuvre – an elegant combination of sea & shore on the half shell. The sabayon sauce not only adds flavor and richness, it helps protect the oysters from the full heat of the broiler so they don’t overcook & become rubbery.
To save time when preparing this dish, you can prepare the duxelles ahead of time. You’ll likely have leftover duxelles, which are lovely spread on toast.
- Mushroom Duxelles:
- 1 medium Shallot, finely minced
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2oz Dried Porcini Mushrooms, rehydrated & minced
- 1lb Fresh Cremini Mushrooms, finely minced (brunoised)
- 1 tbsp Minced Thyme
- 2 tbsp Sherry Wine
- Squeeze of Lemon Juice
- 6 Egg Yolks
- 2 tsp Lemon Zest, finely grated (ideally microplaned)
- 4 tbsp Strained Oyster Liquor (juices from shucked oysters)
- 4 tbsp Sparkling White Wine
- 2 tbsp Lemon Juice
- 2 tbsp Heavy Cream
- 1 dozen Large Live Oysters (we recommend Pacific oyster varieties)
- ½ Lemon
- Make the Duxelles:
Add the salt & stir.
creminis to the pan.
- Prepare the Oysters:
- Make the Sabayon:
- Broil the Oysters: