Eugene’s chef Iulia Mahu prefers local, sustainable Stella Mar oysters for this recipe. Plan ahead — the beurre blanc needs to be stored in the fridge overnight, but it’s well worth it. Can’t find pequin peppers? Arbol chilies are a good substitute.
Makes 2 dozen
3 cups white wine vinegar, such as Forum Chardonnay
2 fresh bay leaves
2 whole, dried pequin peppers
1 cup heavy cream
1 cup cultured butter, softened
2 dozen Stella Mar oysters
½ cup panko
2 Tbsp Aleppo pepper
Salt and freshly ground black pepper to taste
To make the beurre blanc, add vinegar, bay leaves, and pequin peppers to a large saucepan. Bring to a boil over low heat and reduce until the liquid reaches the consistency of a glaze, about 20 minutes.
Add the heavy cream and continue to reduce by half without stirring, wiping the sides of the pan with a wet pastry brush, if needed, to prevent caramelization. Stir in the butter, season with salt and pepper, and chill in the fridge overnight.
Preheat the grill to 450°F. Carefully open oysters, leaving the meat on the half shell. Top each oyster with ½ Tbsp of beurre blanc, ½ tsp of panko, and Aleppo pepper to taste.
Arrange oysters on the grill, making sure they don’t spill over. Cook uncovered for 7 minutes or until the edges start to curl.