- 36 Atlantic oysters, preferably Chincoteague, or any medium large, fresh variety
- 8 ounces heavy cream, plus 4 ounces
- 1/2 teaspoon celery seed
- 2 bay leaves
- 1/2 bunch flat-leaf parsley stems, tied into a bundle
- 2 lemons, zested and juiced
- 3 tablespoons celery, finely diced, divided
- 3 tablespoons onion, finely diced, divided
- 3 tablespoons fennel, finely diced, divided
- Freshly ground black pepper
- 1 cup celery root, peeled and finely diced and kept in acidulated water
- 2 ounces unsalted butter
- Sea Salt
- 3 tablespoons crisp bacon crumbles
- Grated pecorino
- Toasted panko
- Lemon Zest, for garnish
Recipe by Dan Kohler, 2/5/2020
Yield: 36 oysters
1. Shuck the oysters and drain, saving the oyster liquor for the sauce and the top shells.
2. In a non-corrosive saucepan, add the oyster liquor, 8 ounces of the heavy cream, the celery seed, bay leaves, parsley stems, lemon zest, and juice. Also add 1 ½ tablespoons each of the diced celery, onion, and fennel to the saucepan. Bring to a boil and let reduce by 1/8. Strain through a fine sieve and return the cream mixture to the saucepan. Add the black pepper and check for saltiness. If it is too salty, add a little more cream. Keep warm.
3. Drain the celery root then add it to the strained cream. Bring to a simmer. Cook until tender. Pour cream mixture into food processor, with butter and remaining cream. Puree.
4. Stir remaining 1 ½ tablespoons diced celery, onion, and fennel into cream sauce.
5. In a bowl, toss together crisp bacon, grated pecorino, and toasted breadcrumbs.
6. Preheat the broiler.
7. Fill sheet tray with rock salt. Place halved oysters on rock salt.
8. Add 1-2 tablespoons cream sauce to each oyster.
9. Top each shell with the bacon/breadcrumb/pecorino mixture.
10. Broil shells on high for about 5 minutes, until the oysters are cooked in the cream mixture. Remove pan from oven and top with panko mixture, then put back in the oven and broil for 1 more minute, until breadcrumbs and cheese are toasted.
11. Remove from oven and garnish each shell with lemon zest.