Oven-Baked Triploid Oysters with Herb Crumble and Lemon Béchamel

Wine match suggestion: Pelorus NV

Serves 4 / Prep 15 Minutes/ Cook 40 Minutes + Resting Time

Method

1. Clean the triploid oysters under running water. Place them in a vacuum pack and steam at 68°C (154°F) for 30 minutes. Cool in ice water and set aside.
2. Slice the shallots. Melt butter in a saucepan over medium heat, add shallots, and sauté without browning. Add pleurotus mushrooms and bring to a boil. Then, add heavy cream, milk, pink peppercorns, 3 sprigs of thyme, 2 sprigs of parsley, and lemon slices. Simmer until slightly thickened, then strain and set aside.
3. In a saucepan, melt butter and add all-purpose flour. Cook to make a roux. Gradually add the strained pleurotus lemon sauce, whisking well to combine. Season with salt and lemon juice.
4. Grind the wet breadcrumbs in a blender until finely ground.
5. Pick the leaves from 2 sprigs of Italian parsley and 3 sprigs of thyme. Mince the garlic. Combine the finely ground breadcrumbs, minced garlic, parsley, thyme, salt, and olive oil. Mix well.
6. Shuck the cooled triploid oysters. Top each oyster with 1 spoonful of pleurotus lemon sauce and a generous amount of herb breadcrumbs. Bake in a preheated oven at 210°C (410°F) for 7-10 minutes, watching for the breadcrumbs to turn golden brown.