Baked Oysters with Saffron Orange Cream Chef

Chef Jenkins favors Duxbury oysters for this sumptuous appetizer; use your own local favorite.

  • 1/2 cup dry white wine
  • 1 pinch saffron
  • 2 cups heavy cream
  • shredded zest of 4 oranges
  • 1/3 cup grated parmesan cheese
  • salt, to taste
  • freshly ground pepper, to taste
  • 3 tablespoons butter
  • 1 cup panko bread crumbs
  • 2 tablespoons minced parsley
  • 12 local oysters

In a medium saucepan, simmer the wine, uncovered, until reduced by half. Turn off the heat, add the saffron, cover and steep 5 minutes.

Add the cream; simmer again, reducing by half. Remove from the heat, adding the zest. Cover and steep another 5 minutes. Add cheese and salt and pepper to taste, and blend to smooth the texture, if desired. Cool.

Preheat oven to 350 degrees. Melt butter in a sauté pan. Toss the panko crumbs in the butter, and then toast them in the oven for 5—7 minutes, or until golden brown.

Raise oven heat to 400 degrees. Shuck oysters and arrange on half-shells on a baking sheet. Spoon sauce generously over oysters, being sure to coat them thoroughly. Top with crumbs, and bake 5—7 minutes. Oysters should be warm, but not cooked through.

Serves 4.

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