Marrying oysters with mushrooms allows the flavors of the sea and the soil to come together in an extraordinary way. One complements the other, and in a single bite you taste the richness of both the ocean and the earth. While I generally eat oysters raw, I love the richness they develop when broiled, too. While I find that the fruity sweetness of the Kumamoto oyster balances nicely with the salty flavor of bacon, any oyster variety will do. Take care not to overcook them, lest their plump bodies become rubbery in the heat of the oven. I generally choose the thick-stemmed trumpet mushroom to bake with oysters, but any mushroom you come across will work nicely. Serve this dish with slices of crusty bread.
SERVES: 4 TO 6 AS AN APPETIZER
INGREDIENTS:
- 2 dozen oysters
- 2 tablespoons unsalted butter
- 4 ounces bacon, chopped
- 2 cloves garlic, thinly sliced
- 2 cups chopped mushrooms
- 2 cups chopped spinach
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- ½ cup sourdough bread crumbs
INSTRUCTIONS:
- Preheat the broiler.
- Shuck the oysters, leaving them on the half shell and reserving their liquid.
- Lay the oysters in a single layer in the bottom of a gratin dish.
- Melt the butter in a wide skillet over medium heat. When it froths, toss in the bacon and cook until browned and crisp, about 6 minutes. Remove the bacon from the pan with a slotted spoon and layer it over the oysters.
- Stir the garlic and mushrooms into the skillet and fry them over medium heat until softened, about 3 minutes. Toss in the spinach, then pour in the reserved oyster liquor. Simmer until the liquid is reduced by half, about 6 minutes.
- Using a slotted spoon, remove the spinach and mushrooms from the skillet and spread them evenly over the oysters. Sprinkle with the parsley, thyme, and bread crumbs. Broil for 2 to 3 minutes until lightly browned, then serve.
