Since 1923 the leading chefs of Japan have breakfasted on sea fresh oysters at Tokyo’s Tsukiji Fish Market. Today chefs around the world are following suit by starting their day with three repositioned shellfish classic.
- 1 cup unsalted butter, divided
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped green onions
- 1/4 cup fennel bulb, chopped
- 1 teaspoon chopped fresh chervil or tarragon
- 2 to 3 chopped celery leaves
- 2 cups watercress (or baby spinach leaves)
- 1/3 cup fine dry breadcrumbs
- 2 tablespoons anise-flavored liqueur
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon hot sauce
- 1/2 (4-pound) box rock salt
- 2 dozen fresh oysters on the half shell
- Rock salt
- Garnish: lemon wedges
- Melt 3 tablespoons butter in a skillet over medium-high heat.
- Add parsley and next 4 ingredients.
- Sauté 2 to 3 minutes.
- Add watercress, and cook 2 to 3 minutes or until wilted.
- Pulse parsley mixture in food processor with the remaining 13 tablespoons butter, breadcrumbs, and liqueur until smooth.
- Add salt, pepper, and hot sauce.
- Fill pie pans or a large baking sheet with 2 pounds rock salt.
- Dampen salt slightly, and arrange oysters on the beds of salt.
- Top each oyster with a spoonful of the parsley mixture.
- Bake at 450° about 12 to 15 minutes or until lightly browned and bubbly.
- Serve on a bed of rock salt, and garnish, if desired.
- 12 Taylor oysters, shucked
- Kosher salt and black pepper, to taste
- 1⁄4 cup flour
- 7 eggs
- 1⁄2 cup bread crumbs
- 4 tbsp. unsalted butter
- 4 strips cooked bacon, crumbled
- 2 scallions, thinly sliced
- Hot sauce, for serving
- Pat oysters dry, and season with salt and pepper; set aside.
- Put flour, 1 beaten egg, and bread crumbs in 3 separate bowls.
- Dip each oyster in flour, then egg, then crumbs; place on a floured plate.
- Heat butter in a 12" nonstick skillet over medium-high heat.
- Add oysters; fry, flipping once, until golden brown, 6-8 minutes.
- Whisk remaining eggs in a bowl; season with salt and pepper.
- Add eggs to pan with half the bacon and scallions.
- Cook until eggs are just set, about 3 minutes.
- Smooth over top; cover, and cook until top is set, about 5 minutes.
- Transfer omelet to a plate.
- Garnish with remaining bacon and scallions.
Angels on Horseback
- 16 large shucked oysters
- 8 slices lean bacon
- 16 rectangles buttered toast
- Preheat the oven to high (500 to 525 degrees); see note
- Pat the oysters dry.
- Cut each slice of bacon crosswise in half.
- Wrap each oyster in half a slice of bacon and secure the bacon with toothpicks.
- Arrange the wrapped oysters on a rack and place in the oven.
- Bake eight to 10 minutes or until bacon is crisp.
- Drain on paper towels.
- Serve each bacon wrapped oyster on a rectangle of butter toast.