Ingredients:

  • 24 fresh oysters, shucked on the half shell
  • 0.5 lb small shrimp, peeled, deveined, and finely minced
  • 5 lbs rock salt
  • 4 tbsp unsalted butter
  • 0.5 cup finely chopped mushrooms
  • 0.25 cup shallots, minced
  • 2 cloves garlic, microplaned
  • 3 tbsp all-purpose flour
  • 0.5 cup fish stock
  • 0.25 cup dry sherry
  • 0.33 cup heavy cream
  • 0.5 tsp cayenne pepper
  • 0.5 cup Panko breadcrumbs, finely crushed
  • 0.25 cup Parmigiano-Reggiano, grated
  • 2 tbsp fresh parsley, minced

Instructions:

  1. Preheat oven to 425°F (218°C). Spread a thick layer of rock salt on a large baking sheet or cast iron oyster pan to create a stable, insulating bed for the shells.
  2. Melt butter in a 10-inch skillet over medium heat. Sauté the minced shrimp, mushrooms, and shallots until the shrimp are pink and all moisture from the mushrooms has evaporated.
  3. Stir in the minced garlic and sprinkle the flour over the mixture. Cook for 2 minutes while stirring to create a blonde roux.
  4. Slowly whisk in the dry sherry to deglaze the pan, followed by the fish stock and heavy cream. Add the cayenne pepper. Simmer for 5-7 minutes until the sauce reaches a thick 'nappe' consistency that coats the back of a spoon.
  5. Arrange the shucked oysters on the prepared rock salt bed. Spoon a generous amount of the shrimp and mushroom reduction over each oyster.
  6. In a small bowl, combine the crushed Panko, grated Parmigiano-Reggiano, and parsley. Sprinkle the mixture evenly over the sauce-covered oysters.
  7. Bake for 12-15 minutes until the topping is mahogany-colored and the sauce is bubbling. Serve immediately.