Deviled Oysters from The Joy of Oysters
Deviling isn’t just for eggs. The name refers to any preparation that features spicy mustard and/or hot pepper and is usually made with chicken, ham, or crab. It might seem a little heavy-handed to devil oysters, but it will be a favorite recipe for spiceheads who love splashing Tabasco on raw oysters.
Deviling isn’t just for eggs. The name refers to any preparation that features spicy mustard and/or hot pepper and is usually made with chicken, ham, or crab. It might seem a little heavy-handed to devil oysters, but it will be a favorite recipe for spiceheads who love splashing Tabasco on raw oysters.
Deviled Oysters from The Joy of Oysters
Makes 12
Ingredients
- ¼ cup (55 g) mayonnaise
- ¼ cup (35 g) minced shallots
- 2 tablespoons Dijon mustard
- 1 tablespoon minced parsley
- 1 tablespoon freshly ground black pepper
- 2 teaspoons Tabasco sauce
- 12 oysters, shucked on the half shell, liquor reserved and strained
Directions
Step 1
In a small bowl, combine the mayonnaise, shallots, mustard, parsley, pepper, and Tabasco. Mix in 2 tablespoons of the reserved oyster liquor.
Step 2
Place the oysters on a rimmed baking sheet or a flat or shallow grill pan. Set the broiler heat to high and place the oven rack in the top position, so the shucked oysters can be as close to the broiler heating element as possible. Place about 2 teaspoons of the mayonnaise mixture on each oyster and broil until bubbling, about 2 minutes. Serve.
Excerpted from The Joy of Oysters by Nils Bernstein (Artisan Books). Copyright © 2023. Order the book from Now Serving bookstore here.
