Servings: four to six.
This recipe is basted on the roasted oysters served at Beacon in New York City, created by chef Waldy Malouf. I changed the recipe a little, but it’s still a simple and beautiful one that celebrates the freshness of the oysters accented primarily by butter and thyme.
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Heat the wine, vinegar, sliced shallot, peppercorns, and bay leaf in a small saucepan over medium-high heat to a full simmer. Reduce the heat. Cook for 8 to 10 minutes, or until most of the liquid has evaporated and what is left is the consistency of maple syrup.
With the heat on low, whisk in the butter, a few pieces at a time, until all is incorporated. Do not add another piece of butter until the previous one is incorporated. Do not raise the heat. The sauce could break if it gets too hot.
Strain the sauce through a fine-mesh sieve. Season to taste with salt and pepper. Set aside, covered, to keep warm.
Arrange the oysters, still in their bottom shells, on the salt, making sure they remain as level as possible.
Set a shallot slice over the top of each oyster. Spoon the butter sauce over each oyster.
Broil the oysters for about 5 minutes, or until the sauce browns and breaks slightly. Remove the oysters from the broiler. Sprinkle with the thyme. Season with salt and pepper. Serve warm.
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