Roasted Oysters with Beurre Rosé
Serves 2 as a light main course; 6 as an hors d’oeuvre
For those who are not fans of raw oysters, roasting them briefly under the broiler firms their texture, while the buttery shallot-wine sauce browns in the oven to create another dimension of flavor. Sweet-tart pomegranate seeds provide a contrasting crunch, but these are also delicious garnished with snipped chives.
1/2 cup rosé wine
3 tbsp. red wine vinegar
2 tbsp. minced shallot
12 whole peppercorns
8 tbsp. unsalted butter, cut into small pieces
12 fresh oysters, shucked but left in the deeper half of the shell
Coarse kosher or rock salt, as needed
Salt and pepper, to taste
2 tbsp. pomegranate seeds
1. In a small saucepan, combine the wine, vinegar, shallot, and peppercorns and bring to a boil over medium-high heat. Reduce the heat and continue to simmer until the liquid is reduced to 2 Tbsp. Reduce the heat to low, and gradually whisk in the butter, 1 piece at a time. Strain the sauce and set aside, covered.
2. Position the oven rack on the highest setting and heat the broiler on high. Spread the salt in a large (10-inch or larger) cast-iron skillet, then arrange the oysters in the salt (this stabilizes them). Drizzle about 2 tsp. sauce over each of the oysters (you may need to pour off some of the oyster’s liquor to make room for the sauce).
3. Roast the oysters under the broiler until the sauce is browned in spots and the oysters are just starting to curl at the edges, about 5 minutes. Season with salt and pepper and garnish with pomegranate seeds.