0 (0)

Appetizers, Fish and Shellfish

Oysters roasted with fennel and cream

Oysters roasted with fennel and cream
Los Angeles Times

We were wandering south along Tomales Bay a couple of months ago and stopped in for oysters at a little place called Marshall Store. I ordered up a dozen raw, and an icy Sierra Nevada. And then, just on a ... Read more

Total time: 1 hour | Serves 6 to 8
  • 3 tablespoons butter
  • 1 large bulb fennel, finely diced, stalks and fronds reserved separately
  • 3 tablespoons dry white wine
  • 1 cup whipping cream
  • 2 teaspoons minced shallot
  • 1 tablespoon Pernod
  • 4 cups rock salt
  • 3 tablespoons fennel seed
  • 2 tablespoons whole black peppercorns
  • 2 dozen oysters

Step 1Melt the butter in a saucepan over medium heat, add the fennel and stir to coat well. Add the wine, cover and cook, stirring occasionally, until the fennel softens almost to a puree and turns a very pale green, 18 to 20 minutes. Remove the lid, increase the heat to high and cook until the liquid evaporates and the fennel begins to sizzle, about 3 minutes.

Step 2In a small saucepan, reduce the cream and minced shallot over medium-low heat until it is just thick enough to lightly coat the back of a spoon, 6 to 7 minutes. Remove from the heat, add the Pernod, and strain into a bowl, discarding the shallot. (Recipe can be prepared to this point and refrigerated several hours in advance.)

Step 3Heat the oven to 450 degrees. Chop the reserved fennel stalks. Scatter the rock salt, fennel seed, chopped stalks and peppercorns on a jellyroll pan. Place the oysters cup-side down on the salt and roast until the shells loosen and just begin to open, 7 to 8 minutes.

Step 4Remove the oysters from the oven and open them, separating the muscle at the top and the bottom and discarding only the flat top shell (save the liquor, oysters and bottom shells separately). Whisk the reserved liquor in with the reduced cream.

Step 5Return the bottom shells with the oysters to the sheet pan on top of the salt. Spoon about 1 tablespoon of the fennel into each of 24 oyster half shells and top each half shell with an oyster. Spoon a generous tablespoon of the reduced cream mixture on top of each oyster, and top each with a sprig of reserved fennel frond. Return the pan to the oven and roast an additional 2 to 3 minutes until the oysters are plump and firm. Remove from the oven and serve immediately.


Salsa verde
Salsa verde

Red chile sauce (mojo colorado)
Red chile sauce (mojo colorado)

Hazelnut-chocolate Linzer cookies
Hazelnut-chocolate Linzer cookies

Basic deglazing sauce
Basic deglazing sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Steamed Asparagus with Tangerine Ponzu, Daikon, and Nori
Elotes cup
Frico with fennel-apple slaw
Mussels with leeks and white wine