Baked Oysters With Wild Mushroom Ragout

By jenlin

Ingredients

• For the Oysters
• 2 dozen oysters
• 2 cloves garlic, chopped
• 2 large egg yolks
• 2 tablespoons fresh lemon juice
• Kosher salt
• 1 cup extra-virgin olive oil
• 1 cup diced thick-sliced hickory-smoked bacon
• 1 or 2 shallots, minced
• 1 cup wild mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 2 tablespoons cold butter, cut into small pieces
• Leaves of 1 sprig fresh thyme
• Kosher salt and freshly ground pepper

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.