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Broiled Oysters with Celery Cream and Virginia Ham

meal type: Appetizer

technique: Broiled, Quick



36 oysters (or any medium large, fresh variety) 12 oz. heavy cream 2 oz. butter, unsalted 3 stalks celery, finely diced 1/2 tsp.celery seed 1 large celery root, peeled and diced and kept in acidulated water 1/2 bunch flat leaf parsley, leaves picked and coarsely chopped, 2-3 oz.Virginia Ham, diced finely 2 lemons, grate skins and juice 2 bay leaves Sea salt and cracked black pepper

Shuck the oysters and drain, saving the oyster liquor for the sauce and the top shells. In a non-corrosive sauce pan add the oyster liquor, 8 oz. of the heavy cream, the celery seed, bay leaves, parsley stems, lemon zest and juice. Bring to a boil and let reduce by 1/8. Strain through a fine sieve and return the cream mixture to the sauce pan. Add the finely diced celery and ham and bring to a boil. Add the black pepper and check for saltiness as the ham will add a great deal of salt to the mixture. If too salty (hams will vary in saltiness) add a little more cream. Keep warm.

Drain the celery root and in another sauce pan, add the celery root and cover with fresh, salted water and bring to a boil. Cook until tender and drain. In a food processor, add the celery root, butter and remaining cream and puree.

Place a 1/2 tsp. of the celery root puree in each of the oyster shells, top with one oyster and spoon the celery ham cream over the oysters. Place the filled oysters on bed of sea salt on a sheet pan and broil in the oven for about 5 minutes or until browning and bubbly. Serve at once.