French: Oysters Three Ways

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 dozen fresh oysters on the half shell, shucked
• 1 lb asparagus (very young thin spears if possible, or split thicker ones) (or sub broccolini)
• 4 tablespoons olive oil, divided
• Salt (to taste)
• 1 tablespoon lemon juice
• 1 tablespoon fresh thyme leaves
• 3 tablespoons Italian parsley, chopped
• 2 tablespoons breadcrumbs
• 2 tablespoons butter
• 1 egg yolk
• 1 tablespoon sour cream
• 2 tablespoons grated Guyere cheese
• ½ cup red wine vinegar
• 1 small shallot minced
• 5 peppercorns crushed
• ¼ teaspoon fine sea salt
• ¼ teaspoon sugar

Procedure:

1. Preheat oven for broiling
2. Open the oysters (see video)
3. Free the oysters from bottom shell
4. Saute asparagus in 3 tablespoons olive oil, season with a little salt, add lemon juice; set aside
5. For the green oysters: Combine the thyme, parsley, breadcrumbs, butter and 1 tablespoon olive oil in the blender to make a green mixture, adding a little salt; spoon green mixture on top of 4 oysters
6. For the oyster gratin: mix the egg yolk with the sour cream and cheese, adding a little salt; spoon breadcrumb mixture on top of 4 oysters
7. For the oysters with vinaigrette: pass the liquor from the opened oysters through a fine sieve into a bowl
8. Add shallots, white wine, vinegar, olive oil, pepper, salt, sugar; mix well, then spoon vinaigrette on top of 4 oysters
9. Place the green oysters and oyster gratin on a tray and broil for a few minutes
10. To serve: Arrange asparagus on bottom of plate, then carefully transfer oysters on top of the asparagus; serve immediately

Optional: You can make a granite (shaved ice) with the vinaigrette dressing mixture and serve it as a side. Simply freeze the dressing for about 3 hours, but scrape it with a fork every hour or so until fully frozen