Oysters with a Garlic-Tarragon Crust
Ingredients
- 2 garlic cloves
- 2 Tbs. chopped fresh tarragon
- 1 large slice coarse country bread, crustsremoved and bread broken into smallpieces
- 4 Tbs. (1/2 stick) unsalted butter, at roomtemperature
- 1 celery stalk, minced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 to 3 cups coarse salt
- 16 small oysters, such as Kumamotos, shuckedand on the half shell
Directions
Using a mini food processor, with the motor running, drop the garlic cloves through the feed tube. When they are finely minced, add the tarragon and process until minced and combined with the garlic. Add about two-thirds of the bread and process until crumbly. Set the remaining bread aside. Add the butter, minced celery, the 1/2 tsp. salt and the pepper and process until well combined. (If not using a processor, mince the garlic cloves and tarragon and place in a bowl. Crumble the bread into fine crumbs and add two-thirds to the bowl along with the butter, minced celery, salt and pepper. Mix with a fork until well combined.)Preheat a broiler.
Pour the coarse salt into a large, shallow flameproof baking dish, making an even layer about 1/2 inch thick to serve as a bed for the oysters.
Smear about 1 1/2 tsp. of the tarragon mixture on top of each oyster. Then, rubbing the reserved bread between your fingers, top each oyster with a dusting of bread crumbs. Nestle the oyster shells in the salt, keeping them as level as possible.
Place the baking dish under the broiler about 4 inches from the heat source and broil until the topping is bubbling at the edges and beginning to brown, 4 to 5 minutes. Serve immediately. Makes 16 warm bites.
Note: Celery is too fibrous for the food processor, so it will have to be minced by hand.
