Impress your guests with these decadent oysters.
Evans says that shucking oysters is about finesse, not strength.
“Secure the blade of an oyster knife into the hinge of the oyster.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kay E. Clarke
Then crank the handle of the knife instead of forcing the knife into the shell,” he advises.
Not confident in your oyster-shucking skills just yet?
Don’t worry: you might ask your local seafood prover to shuck your oysters for you.
Now sit back and get ready to impress the dinner party crowd.
Cook, stirring occasionally, until crispy, 6 to 8 minutes.
Add onion and garlic.
Cook, stirring occasionally, until onion is translucent, about 5 minutes.
Add kale or collards.
Add butter to skillet.
Cook over medium, stirring constantly, until melted, about 20 seconds.
Add flour; cook, stirring often, 1 minute.
Reduce heat to medium-low.
Add whipping cream and Parmesan.
Cook, stirring constantly, until mixture is thick and pasty, about 45 seconds.
Remove from heat; stir in lemon juice, red pepper, salt, and black pepper.
Transfer to a bowl; chill until mixture is cool and starts to firm up, about 30 minutes.
Preheat oven to 450oF.
Spoon 1 heaping tablespoon bacon-kale mixture onto each oyster.
Pour rock salt on a baking sheet, and arrange oysters evenly on salt so they sit level.
Remove from oven, and cool 5 minutes.
Garnish with additional Parmesan, and serve with lemon wedges.
