Whitehorse has a solid selection of oysters pretty consistently; these particular oysters shown in the photos were from the Haines Packing Company, but a couple of the larger grocery stores seem to be carrying them regularly as well. They’re a perfect pairing for a crisp, white wine or bourbon with friends and make an impressive nibble for the start of any date.
Roasted oysters with garlic toasted breadcrumbs, bacon and parmesan
Give this dish a try if you’re still on the fence about oysters, it will make you rethink any former hesitancy.
Ingredients
3 cloves garlic, finely chopped
2 strips bacon, chopped
1 Tbsp butter
¼ cup bread crumbs
Salt and pepper, to taste
6 oysters, shucked
1 Tbsp grated parmesan
Lemon wedges, to garnish
Instructions
Adjust the oven rack to middle position and set the broiler on high. Add the chopped bacon to a skillet over medium heat and cook until bacon just begins to crisp, add garlic and cook until fragrant (about 1 minute) then add butter. Once the butter has melted, add the breadcrumbs and toss until the breadcrumbs are fully combined with the butter and bacon. Remove from heat and season to taste with salt and pepper.
Wrap a towel around one hand or use and old oven mitt to hold the oyster firmly. Using an oyster shucking knife in the other hand, place the tip of the knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards and twist it to force the hinge open. Carefully cut around the shell to loosen the oyster. Then cut the oyster muscle fully from both the top and bottom shell. Keep oyster in the deeper side of the shell and try to keep as much of the oyster liquor in the oyster as possible.
Place oysters in their shell on a sheet pan then divide breadcrumb mixture between oysters, top with parmesan and place under broiler for 3 minutes, or until breadcrumbs and parmesan are toasted – serve immediately.
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
