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Oysters, Brussels Sprouts and Pancetta Gratin

Oysters, Brussels Sprouts and Pancetta Gratin

 

Okay, somebody has to stop me! Last week I went crazy with Brussels sprouts and I thought I had it out of my system. But yesterday Molly at Orangette posted a lovely meditation about sprouts and all their glory and it got me thinking about another round of things we can do with sprouts. This one is great for  brunches or as a first course for a holiday meal.


Oysters, Brussels Sprouts and Pancetta Gratin

Serves 6 as a first course.

Ingredients
  • 12 live oysters in their shells
  • 2 ounces pancetta, chopped
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 shallot, minced
  • 3/4 cup shredded* Brussels sprouts
  • 1⁄2 cup bread crumbs
  • Hot sauce to taste.
Method

Preheat the oven to 400°. 

1. Shuck the oysters. Separate the oysters completely from the shells and set aside, reserving the liquor. Discard the top shells but keep the bottom shells.

2. In a skillet over medium heat, warm a tablespoon of olive oil. Add the pancetta and cook for 4 minutes until starting to brown. Add the minced shallots, shredded Brussels sprouts and 2 tablespoons of the butter and sauté, stirring, for another minute or two. Give the mixture a squirt of two of hot sauce, stir once more and remove to a side plate.

3. Melt the remaining tablespoon of butter in the pan, then remove from heat and add the bread crumbs and a tablespoon of the reserved oyster liquor, tossing to moisten.

4. Place a portion of the shallot/pancetta/sprouts mixture in each of the bottom shells and top with an oyster. Sprinkle with the moistened bread crumbs, and arrange on a baking sheet.

5. Bake in the oven for 3 to 4 minutes, or until the breadcrumbs are golden brown. Serve immediately.

*Note: if you have excellent knife skills and the right knife (I like a rectangular-bladed Japanese vegetable knife for this type of work) you can shred the sprouts by just shaving off thin (under 1/16") slices. Or, use a mandoline for consistent slices. However you do it, the shreds must be very thin for this dish!

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Comments

I'm glad Molly's post got you thinking again. This looks great for thankgiving brunch or otherwise.

Paz

Is there a special obsessive-compulsive category for foodies? Laughing ...

Put down the sprouts and back away. Take a deep breath; you'll be OK.
:-)

Hi Stephen, you did go crazy with sprouts! Love it. Love the sprouts. Keep them coming...

Hooray! Brussel Sprouts are a favorite of mine...all your recipes sound suberb...and now with oysters? Genius! :)

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