Recipe: Chef Jim’s Holiday Oysters

 In Recipes

Looking for a new family favorite? The holidays around the Smailer house wouldn’t be complete without this warm, cozy heirloom dish.

Ingredients:
Serves 3 people

1 fennel bulb (trimmed, cored and finely diced)
2 medium Yukon gold potatoes (peeled and finely diced)
2 Tbsp. butter
1 Tbsp. olive oil
24 oysters (any type will work well)

Directions:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a sauté pan, heat the butter and oil over medium high heat add the vegetables. Let the mixture brown on the bottom before stirring.
  3. Stir with a spatula to brown ell edges evenly. Add a little salt and a generous grind of fresh pepper.
  4. Let the mixture cool to room temperature.
  5. Shuck the oysters and place in the cast iron pan, being careful not to lose any of the liquid from the oysters.
  6. Top the oysters with the vegetable mixture and bake for approximately 8 minutes. The topping should be very hot and the oysters just cooked.
  7. Garnish with a fennel frond and enjoy this warming comfort dish.

Chef’s notes:
This recipe has been in the family for 30 years, and it’s perfect as a first course or side dish. I like to serve at least 8 oysters per person, and it’s imperative that it’s served immediately and very hot. It’s a nice touch to serve the oysters from the cast iron pan they were cooked in, straight from oven to table.

Chef Jim's Holiday Oyster Recipe

Leave a Comment