TUSCAN WOOD-GRILLED OYSTERS WITH CRISPY PANCETTA-TOMATO-BASIL MIGNONETTE
Provided by Bobby Flay
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the pancetta in a cast-iron skillet and cook over medium-high heat until crisp and the fat is rendered. Remove to a paper towel-lined plate.
- While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt.
- Prepare the charcoal grill using a chimney starter filled with charcoal briquettes. When the coals are red hot and begin to turn grey, add the soaked wood chips evenly over the top of the coals.
- Grip each oyster, flat-side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the oyster liqueur, in the bottom shell. Cut the oyster meat loose from the top shell, and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
- Brush the cooking grates clean. Grill the oysters over direct high heat until the juices start to bubble and the edges of the oyster curl, 2 to 4 minutes.
- Spread 1 1/2 cups kosher salt evenly over the bottom of a large platter. Carefully nestle the cooked oysters in the salt and top each oyster with some of the mignonette, a few cubes of pancetta and some parsley leaves. Drizzle with a little extra-virgin olive oil.
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Toyosi Timileyin
ttoyosi@gmail.comThis recipe is a bit pricey, but it's worth it for a special occasion. The oysters are delicious and the presentation is beautiful.
Phaswa Mash
p.mash49@aol.comI'm not sure what I did wrong, but my oysters turned out rubbery. I think I might have overcooked them.
Bilal Draz
bd@hotmail.comThis is a great recipe for a summer party. The oysters are light and refreshing, and the mignonette is the perfect accompaniment.
Md Arsad
arsadm@aol.comThe crispy pancetta adds a nice touch of smokiness to this dish. I would also recommend using a good quality mignonette. It really makes a difference.
Raisa Rahman
rahman.r@yahoo.comI've made this recipe several times and it's always a crowd-pleaser. The oysters are always cooked perfectly and the mignonette is always tangy and flavorful.
Christopher Corder
christophercorder@hotmail.comThese oysters are the perfect appetizer for a special occasion. They're elegant and delicious, and they're sure to impress your guests.
Shihab Alhasan
a_s4@hotmail.frThe oysters were a bit overcooked for my taste, but the mignonette was delicious. I would try this recipe again, but I would cook the oysters for a shorter amount of time.
Kinsey Mixon
m.k87@gmail.comThis recipe is easy to follow and the results are amazing. I would definitely recommend it to anyone who loves oysters.
Brian Jorgensen
b-jorgensen@hotmail.co.ukI'm not a huge fan of oysters, but I really enjoyed these. The pancetta and mignonette really complemented the briny flavor of the oysters.
Tina Swislosky
tina.s34@aol.comThe oysters were cooked perfectly and the mignonette was spot on. I would recommend using high-quality oysters for this recipe.
Emesiri Alex
e.alex@hotmail.comI love the simplicity of this recipe. Just a few fresh ingredients and you have a delicious dish that's perfect for a summer party.
DBsha Thapa
thapa-dbsha70@hotmail.co.ukThese grilled oysters were a hit at my last party! The combination of smoky, briny oysters, crispy pancetta, and tangy mignonette was divine. Will definitely be making these again.