This stuffed oyster recipe is inspired by Chef Deborah VanTrece’s and is serves exceptional seafood for a feast. It’s stuffed and topped with delicious ingredients such as peach, collard greens, bread crumbs, and bits of bacon. Create this meal in less than 55 minutes and impress your loved ones in your fancy dinner for two.
How To Make Deborah Vantrece Inspired Oysters
These stuffed oysters recipe are just out of this world. We’ve added peaches, collard greens, crunchy bread crumbs, and bits of bacon for a delicious meal.
- 24fresh oysters
- 4tbspunsalted butter
- 2garlic cloves,minced
- ¼cuppanko breadcrumbs
- 1jalapeño,seeded and minced
- 1shallot,medium, minced
- 1fennel bulb,small, finely chopped
- 1tbspfresh parsley,chopped
- 2cupscollard green,thinly sliced
- 3tbspolive oil
- ¼cupparmesan cheese,grated
- 4slicesbacon,cooked, crumbled
- ¼cupdry sherry
- 1tspkosher salt
- 1tspblack pepper
- rock salt,for serving
- 1peach,large, pitted and finely chopped
- ¾cupchampagne vinegar
- 1shallot,medium, minced
- 1tspfresh chives,finely chopped
- ¼tspblack peppercorn,cracked
Preheat the oven to 450 degrees F.
Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.
Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2 to 3 minutes. Remove the pan from the heat.
In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.
Return the skillet with the remaining garlic butter to medium heat.
Add the jalapeño, shallot, fennel, parsley, and collard greens.
Cook, stirring often, for 5 to 7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.
Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan cheese, and bacon. Toss to incorporate.
Spread a generous layer of rock salt on a large ovenproof baking dish or platter.
Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture.
Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12 to 15 minutes, or until the cheesy bread crumbs have browned.
While the oysters bake, make the mignonette. In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.
To serve, top each oyster with a bit of mignonette.
- Calories: 277.62kcal
- Fat: 17.19g
- Saturated Fat: 6.28g
- Trans Fat: 0.20g
- Monounsaturated Fat: 6.92g
- Polyunsaturated Fat: 2.52g
- Carbohydrates: 14.25g
- Fiber: 1.83g
- Sugar: 4.05g
- Protein: 15.38g
- Cholesterol: 82.40mg
- Sodium: 530.81mg
- Calcium: 96.89mg
- Potassium: 426.43mg
- Iron: 6.73mg
- Vitamin A: 179.45µg
- Vitamin C: 19.32mg
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