The three-Michelin-starred chef at Le Bernardin shows how to prepare a delicious dish of oysters in less than 15 minutes, using an oven and just a few select ingredients.
“Life is a journey. Some take photos along the way. Others write stories. Still others draw. I cook. It’s the best way I know to fully experience everything life has to offer. I invite you to join me on this creative journey. My goal is to have fun and inspire you in your own kitchen.” -Eric Ripert
Recipe from the “Avec Eric” column
Photo of the chef by Nigel Perry
INGREDIENTS
- 6 Kusshi oysters
- Garlic butter (see recipe below)
- 3 sprigs of thyme
- Lightly damp salt (for plating)
Garlic Butter:
- ¼ cup butter, at room temperature
- 3 cloves garlic, minced
- ½ shallot, minced
- ½ lemon, juiced
- 4 parsley leaves, finely chopped
- Fine sea salt and freshly ground black pepper
Instructions
1. Preheat the oven to 230°C in conventional mode.
2. In a bowl, combine the butter, garlic, shallot, parsley, lemon, salt, and pepper. Mix everything together with a spatula.
3. Open the oysters and arrange them upright on a rack over a baking sheet.
4. Place a knob of garlic butter in each oyster and lay the sprigs of thyme on top of the oysters.
5. Bake for 3–5 minutes, or until the butter has melted and the oysters are hot but not overcooked. Remove from the oven and remove the thyme sprigs.
6. Place a small mound of damp salt next to each oyster on the plate. Press each oyster into the mound of salt, keeping them upright. Serve immediately.
