Edit Module
Edit Module
Edit Module
Edit Module

Grilling with Stephanie Izard: Oysters with Horseradish Aioli and Pancetta



4 ounces thick-cut pancetta, diced into 1/8-inch cubes

¼ cup sherry vinegar
2 egg yolks
2 tablespoons prepared horseradish, plus more if needed
1 tablespoon Dijon mustard
½ tablespoon coarse salt
¼ teaspoon freshly ground black pepper
1 cup blended oil (half vegetable, half olive oil)

24 fresh, shucked oysters; Wiley Points and Wellfleets are good for this because their plumpness can stand up to grilling), with half shells reserved and rinsed
1 small bunch fresh chives (about 10), sliced into ½-inch pieces

1. Heat a large sauté pan over medium-high heat. When the pan is hot, add the pancetta, reduce the heat to medium, and cook until the pancetta is very crispy, about 7 minutes. Transfer the pancetta to a plate lined with paper towels to drain. Once cool, chop the cubes in to a very fine dust. Set aside.

2. To make the aioli: Combine the vinegar, egg yolks, horseradish, mustard, salt, and pepper in a blender. With the blender running, pour the blended oil through the opening in the lid in a slow, steady stream until a thick sauce forms. Adjust the seasoning and add extra horseradish for a more intense flavor. Cover and refrigerate for up to 5 days.

3. To make the oysters: Preheat the grill (gas or charcoal) to medium-high. Arrange the oysters on half shells in one layer on the grill grates. Close the lid and grill until the oysters are just warmed through, 2 to 3 minutes.

4. To serve, arrange the grilled oysters on a platter. Top each oyster with a dollop of the aioli, a sprinkle of pancetta dust, and a few pieces of chive.


Edit Module


Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module