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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
20 oysters, shucked, plus their liquor |
3 cup(s) coarsely crumbled cornbread |
3 slice(s) bacon, cut crosswise into 1/4-inch strips |
1/2 cup(s) plus 2 tablespoons unsalted butter |
3 medium shallots, thinly sliced |
2 celery stalks (with leaves), thinly sliced |
2 teaspoon(s) kosher salt |
freshly ground black pepper |
3 tablespoon(s) chopped flat-leaf parsley |
1 tablespoon(s) chopped fresh thyme |
2 tablespoon(s) white dry vermouth |
Directions:
1. Place the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor.
2. In a large bowl, combine the crumbled cornbread and oysters.
3. Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
4. Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil.
5. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes.
6. Preheat the oven to 400 degrees F.
7. Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
8. Remove from the oven and serve immediately.
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