Holiday Oysters - Prep. Time 50 Minutes
Available again starting Wednesday, March 20thINGREDIENTS:
24 large Willapa Oysters, 3 tablespoons Butter, 3 tablespoons Olive Oil, 3 finely chopped Scallions, 1 large very finely chopped clove Garlic, small dash of each - Rosemary, Thyme, Basil, Marjoram, Savory, 2 tablespoons Flour, 1 cup warm Vegetable Broth, 1/3 cup dry White Wine, 15 Mushrooms cut in fine slices, 1/4 cup grated Cheddar, Rock Salt.
Open Oysters in microwave. Just open, donīt cook. Discard top shells. Maintain in separate bowls Oyster meat and liquor. In large sauce pan put 2 tablespoons Butter, 2 tablespoons Olive Oil, Rosemary, Thyme, Basil, Marjoram, Savory and Scallions. Brown Scallions lightly while stirring continuously. Add flour continuing to stir. Add warm (must be warm to allow Flour to blend well) Vegetable Broth, White Wine and reserved Oyster liquor. Continue stirring until mixture boils slowly. Add Salt and Pepper. Reduce heat to very low simmer. Brown Mushrooms in separate skillet with remaining Butter and Olive Oil. Preheat oven broiler. Arrange cleaned and dried bottom Oyster shells on a bed of Rock Salt on oven-proof serving platter. Add Mushrooms and Oysters to sauce pan mixing gently. Spoon mixture into Oyster shells and top with grated Cheddar. Place in broiler 10 inches from heating element. Broil until Cheddar is melted and golden brown 4-5 minutes. Serve immediately.