Baked Oyster with Marmite  Image

Baked Oyster with Marmite

Behind The Dish - "Montreal"

Ingredients

Duxelles

  • 9oz white button mushrooms
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • Leaves from 2 sprigs fresh thyme, finely chopped
  • kosher salt
  • white pepper
  • ½ cup white wine
  • ¼ cup very thinly sliced green onions

Marmite Mayonnaise

  • 6 egg yolks
  • 2 1/2 cups canola oil
  • 1 tsp lemon juice
  • 1 tsp white wine vinegar
  • 1 tbsp. Dijon mustard
  • Kosher salt and black pepper
  • 2 tbsp Marmite
  • 2 tbsp reserved oyster liquor
  • 1 tbsp lemon juice
  • Pinch of cayenne pepper
  • Kosher salt to taste

Oysters

  • 6 extra-large Beach Angel oysters
  • ½ cup water
  • 2 pieces bull kelp

To Assemble

  • Duxelles
  • Marmite Mayonnaise
  • Oysters, sliced and cooked

Steps

Duxelles

  1. In a food processor, add the mushrooms and pulse them until they have the texture of coarse bread crumbs.
  2. Heat the olive oil and the butter in a medium, heavy saucepan over medium heat.
  3. Add the mushrooms and the thyme to the pan.
  4. Stir frequently until they are softened.
  5. Season with salt and pepper.
  6. Deglaze the pan with white wine.
  7. Cook the mixture until the wine have completely evaporated and the Duxelles holds its shape when stirred.
  8. Remove from the heat and allow to cool completely.
  9. Slice green onions thinly.
  10. Carefully fold in the green onions.

Marmite Mayonnaise

  1. Add eggs, lemon juice, white wine vinegar, Dijon mustard, Kosher salt and black pepper into a food processor.
  2. Turn the machine on to mix everything together.
  3. With the machine running on full speed, slowly drizzle the oil to form the emulsification.
  4. Reserve mayonnaise.
  5. Shuck an oyster.
  6. Strain liquor through a fine mesh sieve into a bowl.
  7. To the bowl add mayonnaise, Marmite, lemon juice, cayenne pepper and kosher salt.
  8. Whisk everything together until smooth.

Oysters

  1. Under cold running water, thoroughly scrub the oysters to remove any algae and debris.
  2. In a large, heavy saucepan, add the water and bull kelp.
  3. Bring water to a simmer over medium heat.
  4. Add oysters, curved side down, and cover with the lid.
  5. Remove the oysters from the pot and immediately shuck them and remove the meat to stop the cooking.
  6. Reserve the bottom shells for serving.
  7. Allow the oysters to cool to room temperature.
  8. Then carefully slice each one into three even pieces.

To Assemble

  1. Make six little nests for oysters by bunching up foil.
  2. On a baking sheet, rest a reserved oyster shell on each nest.
  3. Place 1 tbsp of the mushroom Duxelles in each shell.
  4. Spread it out from the lip to the hinge of the shell.
  5. Place 1 sliced oyster on top of the duxelles in each shell.
  6. Spoon some of the Marmite Mayonnaise over top, spreading it out unitl it is flush with the edges of the shell.
  7. Bake for 12 minutes
  8. Remove from the oven and heat the broiler to high.
  9. Broil the oyster in the middle rack to glaze the tops.
  10. Rest before serving.