Crispy Oysters Over Mac and Cheese On The Half Shell
Oysters dredged and sautéed with bacon and butter, placed atop a creamy mac and cheese on an oyster shell, finished with crispy bacon bits.
Servings 6 people
Equipment
- Small saucepan
- Saute pan
- 12 oyster shell halves
Ingredients
- Oysters
- 1 pint Oysters not frozen
- 1/2 cup Flour
- 1 tsp Old Bay Seasoning seafood seasoning
- 2 Bacon strips
- 2 tbsp Unsalted butter
- Mac and Cheese
- 3 tbsp Unsalted butter
- 1 tbsp Flour
- 1/4 cup Cream
- 1 tbsp Oyster liquor, or more or fish sauce
- 1 Garlic clove crushed
- 1 tsp Old Bay Seasoning
- 1 pinch Cayenne pepper, optional
- 4 oz Gruyere cheese
- 2 oz Mozzarella
- 1/2 cup Shell pasta small, dry
- Water for cooking pasta
- 12 Celery leaves garnish
Instructions
- Oyster Preparation
- In a 2 quart pan, boil water with a pinch of salt and cook the pasta according to directions on the box. Drain and set aside.
- In a large skillet, over medium heat cook the bacon strips until crisp. Remove from the pan and set aside.
- Mix the half cup flour and teaspoon of seasoning. Toss at least 12 oysters in the seasoned flour mixture and set aside. If the oysters are really small you can do 2 per shell.
- In the same skillet the bacon was cooked in, melt two tablespoons of butter over medium heat and lightly sauté the floured oysters, just until a golden crust forms but don’t overcook the oysters. Remove and set aside.
- Mac and Cheese Preparation
- In the same skillet the oysters were cooked in, melt the butter over low heat. Add the tablespoon of flour, spices and a pinch of salt. Whisk until it forms a paste.
- Quickly stir in the cream, tablespoon of oyster liquor (or more as needed for a smooth creamy paste), and crushed garlic. Whisk until the mixture starts to thicken.
- Fold in the cheeses and turn the heat off. Add the pasta and gently fold it into the mixture until it is well coated with the cheesy mixture.
- Serving
- Preheat the oven to 400. Lay the oyster shells on a baking sheet, taking care to keep each in place.
- Place a heaping tablespoon into each oyster shell. Place one cooked oyster on top of each, followed by a half-inch piece of crispy bacon.
- Pop the sheet pan in the oven for 40 seconds, just enough to warm and not further cook the oyster.
- Remove from the oven, place a sprig of celery leaves on each shell and serve.