November-December 2016 | OYSTERS BUCHANAN




From EVO Public House


12 bay oysters, cleaned & shucked on half shell

8 oz lump crabmeat

1/2 lb shrimp, peeled & deveined 

1 shallot, minced

1 leek, cleaned and diced (white only)

1 cup button mushrooms, chopped

1 Tbsp each, fresh thyme, tarragon, parsley and chive

1 stick unsalted butter

1 oz truffle oil 

3 oz Boursin cheese

1 cup heavy cream 

1 oz brandy or sherry

Juice of half a lemon

Salt and pepper to taste


Preheat oven to 450° and place oysters on a baking sheet. In a large skillet, heat half the butter over medium heat and cook the vegetables until fragrant and lightly brown. Season with salt and pepper and add thyme and tarragon. Add the shrimp and cook until lightly colored. Deglaze with sherry or brandy and add heavy cream. Simmer until reduced by half and add Boursin cheese. Allow cheese to melt and remove from heat. Place mixture in a food processor and carefully pulse until smooth. Add remaining butter; pulse again to incorporate and add lemon juice to taste. Top the prepared oysters with mixture and divide crabmeat evenly. Bake for 5 minutes, until oysters are just heated through and cooked. Sprinkle with remaining herbs and spices. Enjoy!



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