Around the Sound


Apr 02

Taylor Shellfish

Broiled Oysters with Shallots

Posted by Taylor Shellfish
This broiled oyster recipe is from our new executive chef Caitlin Mortimer at Bellevue Restaurant.
Baked Oyster Base
  • 2 dozen Small Pacific Oysters, topped off
  • 1/2 Large Shallot, minced
  • 2 Garlic cloves, minced
  • ¾ C White Wine
  • 1 C Mayo
  • 1 C Grated Parmesan
  • Zest and Juice of 1/2 lemon
  • ¼ tsp Salt
  • Pinch of Pepper
  1. In medium saucepan over medium-high heat, sweat shallot and garlic until fragrant, add wine and reduce by half, let cool (mostly).
  2. In large bowl, whisk all ingredients together. Taste and add salt if needed.
  3. After shucking your oysters, top with 1 teaspoon, or more if using a larger oyster.
  4. Place on metal pan on a bed of rock salt or crumpled tin foil to stabilize and keep the oyster upright.
  5. Broil 3” from heat source for 3 minutes for oysters that are 2-2 ½ inches in size, add 1 minute if using a larger oyster.