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Prepare the Duxelles

  • Olive oil 30 ml
  • Butter, unsalted 15 ml
  • Green onions, sliced thin 25 g
  • Kosher salt and white pepper, to taste
  • White wine 125 ml
  • White button mushrooms, roasted, quartered 25 g
  • Fresh thyme, chopped 2 stalk

Prepare the Basic Mayonnaise

Prepare the Marmite Mayonnaise

Prepare the Oysters

  • Beach Angel oysters, extra large 6 each
  1. Prepare the Duxelles

    • In a food processor, pulse the mushrooms until they have the texture of coarse breadcrumbs, taking care not to overmix them; you do not want a paste.
    • Heat the olive oil and butter in a medium, heavy bottomed saucepan over medium heat and cook the mushrooms with the thyme, stirring frequently, until they are softened, about 12 minutes.
    • Season with salt and pepper, then deglaze with the wine. Cook the mixture until the wine has completely evaporated and the duxelles hold their shape when stirred.
    • Remove from heat, adjust the seasoning and allow to cool completely. Fold in the green onions. (Can be made up to 4 days in advance if refrigerated).
  2. Prepare the Basic Mayonnaise

    • Place the egg yolks and the mustard into a food processor. With the motor running, very slowly drizzle in the oil. Continue this process until all of the oil used and the mixture is emulsified.
    • If you feel the mayonnaise is getting too thick, add a splash of water to thin it.
    • Add the vinegar and lemon juice and season to taste.

     

  3. Prepare the Marmite Mayonnaise

    • Whisk everything together until smooth.
  4. Prepare the Oysters

    • Under cold running water, thoroughly scrub the oysters to remove any algae and debris.
    • In a large heavy saucepan, bring 1 cup of water to a boil and add the oysters, curved side down. Turn the heat to a simmer and cover with a lid. Cook until the oyster shells pop open slightly and the oyster flesh is just slightly set, about 4-5 minutes.
    • Remove the oysters from the pot immediately and shuck them, to remove the meat and stop the cooking.
    • Reserve the bottom shells for serving.
    • Allow the oyster meat to cool to room temperature, then carefully slice each one into three even slices.

     

  5. Finish the Dish

    • Preheat the oven to 375F (190C).
    • Make 6 nests for the oysters by bunching up some aluminum foil on a baking sheet. Rest each reserved oyster shell on the nests. Place 1 tbsp (15 ml) of the duxelle into each shell and spread it from the tip of the shell to the hinge.
    • Place one sliced oyster on top of the oyster meat in each shell and spoon the Marmite mayonnaise over the top, spreading it out until it is flush with the edges of the shell.
    • Bake for 12 minutes, or until you see a slight bubbling around the edges of the shell.
    • Remove from the oven and heat the broiler to high.
    • Carefully broil the oysters on the middle rack to glaze the tops, about 10 seconds. Remove from the oven and allow to rest for 3 minutes before serving on your salt or seaweed nest.

     

  6. Notes

    • If the mayonnaise looks like it is separating - you will see little flecks in the mixture - it has “broken.” You do not have to start over!! Break an egg yolk into a clean stainless steel bowl. Whisk in the broken mayo drop by drop and continue until you have a new emulsified mayonnaise.
    • To keep the shells balanced on the plate, mix some kosher salt with a bit of water and make a salt nest to hold them upright. Some decorative seaweed is a nice touch.