-
1
Buy the oysters.
-
2
When buying oysters, look for a tag with the harvest date and use them within a week of that date.
-
3
Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
-
4
Chill and clean.
-
5
Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate.
-
6
When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
-
7
Shuck the oysters.
-
8
Hold the oyster, curved-side down, in a towel on a cutting board.
-
9
Insert an oyster knife between the shells at the narrow pointed end.
-
10
(Use a real oyster knife-there is no substitute!)
-
11
Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart.
-
12
Use the knife for leverage; do not use force.
-
13
Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat.
-
14
Remove the top shell.
-
15
Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell.
-
16
Use your knife to carefully scrape away any shards of shell.
-
17
Make the aioli.
-
18
Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor.
-
19
Slowly drizzle in the olive oil with the motor running and process until thick.
-
20
Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
-
21
Prepare the ragout.
-
22
Cook the bacon in a skillet over medium heat, stirring, until crisp.
-
23
Add the shallots and mushrooms and cook 5 minutes, stirring.
-
24
Add the garlic, cook 3 minutes, then add the butter and thyme.
-
25
Season with salt and pepper.
-
26
Assemble the oysters.
-
27
Preheat the broiler.
-
28
Place the oysters, in their shells, in individual baking dishes or one large dish.
-
29
(Put a crumpled sheet of foil underneath them to keep them steady, if necessary.)
-
30
Top each with a spoonful of mushroom ragout.
-
31
Finish the dish.
-
32
Top each oyster with a dollop of aeoli.
-
33
Broil until the aeoli is golden, about 2 minutes, and serve immediately.
-
34
Photograph by David A.
-
35
Land
