Sunday, November 24, 2013

Oysters On The Half Shell.

  Guess what we're having today.
Today, we are having oysters for a change.

Oysters on the half shell with crabmeat.

I do this oyster recipe a lot.
Or some variation of it.
But that's only because it's so good.
Sorry if it's a repeat for you,
but I do repeat what I make
in case someone new
 is just now dropping in on my meanderings.
And also because Its.So.Good.
In a small sauce pan,
Melt about 2-3 tablespoons each
unsalted butter, cream cheese, and brie cheese.
Stir in the juice of half a lemon.
Add in about 6 ounces crabmeat.
Stir in one tablespoon sherry.
Heat through.
Taste test.
And I added in two more tablespoons of sherry.
You decide.
A teaspoon at a time.

Melt a tablespoon of unsalted butter in a skillet
over medium high heat.
Add in chopped mushrooms.
I like the "exotic blend" of mushrooms.
A little bit of sherry in the shrooms is a nice touch.
A flambé always excites me!

And do NOT pour alcohol from an open bottle
into a hot pan over a flame.
Remove hot pan from heat,
pour in alcohol
(I use a small container of the sherry.),
then return pan to heat,
and dip the edge to ignite.

And be sure you don't have the fan on when you do this.

Should I have put that caveat at the beginning?

After the alcohol burns off,
add in another tablespoon of butter.

Add in spinach and cook for a minute or two to wilt.

Pour in about 1/4 cup heavy cream.

Stir to coat.

Mr. Hawthorne is quite the little shucker.

Place a small amount of the spinach mixture on each oyster.
Never overpower your oyster with the topping.

Add a little crabmeat mixture.
Or a lot.
I don't think you can overpower an oyster with crabmeat and butter.

Top with a sprinkling of parmesan
and a few drops of Texas Pete.

Quick run under the broiler to bubble and brown.
300° broil.
7-8 inches away from broiler.
2-3 minutes depending on size of oyster and topping.
You want lightly browned and/or bubbly.

Be sure you savor that lovely briny oyster likker.

Are these some beautiful oysters or not?

As good as these oysters are,
the flavor is enhanced by a few flakes
of Outer Banks SeaSalt.
I never thought I'd be salting an oyster.
It already tastes like ocean.
But it works.

That little white thingie
that looks like a star on the oyster
is an Outer Banks SeaSalt flake.

Now it tastes even more like ocean.

The ceramic salter in the background
is by Antoinette Gaskins Mattingly
of Kinnakeet Clay in Avon, NC.

I love my oysters!

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