Deviled Oysters with Sour Mango Slaw and Tabasco Butter Sauce
These spicy baked oysters are given unexpected flavor and texture by a tart slaw of mango and cabbage. The mango should be just slightly underripe, so that it is full of flavor yet able to be grated easily.
Ingredients
- Oysters - 8 to 12 fresh
- Shallots - 1/4 cup, minced
- Garlic - 3 tablespoons, minced
- Bacon - 1/4 cup cooked and crumbled (about 3 slices)
- Parsley - 2 tablespoons, minced fresh
- Thyme - 2 tablespoons, minced fresh
- Black Pepper - 1 tablespoon, fresh-cracked
- Mayonnaise - 2 tablespoons, preferably homemade
- Dijon mustard - 1 tablespoon
- Hard Cooked Eggs - 3, whites and yolks separated, each finely chopped
- Breadcrumbs - 3/4 cup
- Tabasco - 1 teaspoon (alt. other hot pepper sauce)
- Worcestershire sauce - 1 teaspoon
- Fresh lime juice - 1 teaspoon
- Salt - 1/2 teaspoon
- Tobacco Butter Sauce
- Vegetable Oil - 2 tablespoons
- Shallots - 1/4 cup, minced
- Leeks - 1/4 cup, finely diced
- Celery - 1/4 cup, finely diced
- Red Bell Pepper - 1/4 cup, finely diced
- Garlic - 3 tablespoons, minced
- Thyme - 2 fresh sprigs
- Black Pepper - 1 teaspoon, freshly ground
- Chilies de Arbol - 2 to 3 (alt. other small dried hot chilies)
- Parsley - 1/4 cup, chopped stems
- Champagne - 1/4 cup (alt. white wine vinegar)
- Dry white wine - 1/4 cup
- Tabasco - 1 tablespoon (alt. other hot pepper sauce), or to taste
- Heavy (whipping) cream - 1/2 cup
- Unsalted Butter - 1 cup (2 sticks), at room temperature
- Fresh lemon juice - 1 teaspoon
- Salt - To taste
- Garnish
- Sour Mango Slaw - (recipe follows)
- Parsley - Fresh sprigs
- Lemon - 1, cut into 6 wedges
Instructions
To prepare the oysters: Shuck the oysters, reserving and straining all liquor (oyster juices). Clean and reserve the deeper halves of the shells for serving. Check the oysters and remove any sand, cut them into quarters, and place in a large bowl with the shallots, garlic, bacon, parsley, thyme, and cracked pepper.
Add the mayonnaise and two-thirds of the chopped egg whites and egg yolks. Add 1/4 cup of the breadcrumbs and season with Tabasco and Worcestershire sauces, lime juice, and salt. If the oysters are especially juicy, you may need to add up to 1/4 cup more breadcrumbs to bind the mixture and absorb the moisture. Mix well, cover, and refrigerate.
To make the Tabasco butter sauce: In a large saute pan or skillet over medium-high heat, heat the oil and add the shallots, leeks, celery, and bell pepper. Cook the mixture for two minutes, tossing frequently, then add the garlic, thyme, black pepper, chilies, and parsley stems. Add the vinegar and wine and cook to reduce for 2 to 3 minutes. Add the reserved oyster liquor, the Tabasco sauce, and cream, and cook to reduce for 4 to 5 minutes.
Remove from heat and slowly whisk in the butter, then add the lemon juice. Strain the sauce through a fine-meshed sieve, pushing down on the solids with the back of a spoon to release all the juices. Taste and adjust seasoning with salt. This sauce is an emulsion and must be kept warm over very warm water or in an insulated container; reheating the sauce will cause it to “break” or curdle.
To finish the oysters: Preheat the broiler. Divide the oyster mixture among the reserved shells and place them on a baking sheet. Coat the tops of the oysters lightly with 1/4 cup breadcrumbs and broil for 3 to 5 minutes, or until they are hot, bubbly, and well browned on top.
To serve: Place 2 or 3 oysters on each serving plate. Make a mound of the sour mango slaw at the to of each plate. Spoon some of the Tabasco butter sauce between the oysters and a little around each shell. Garnish the plates with the parsley sprigs and lemon wedges, and sprinkle the remaining chopped egg white and yolk over the oysters.
Sour Mango Slaw
Makes 1 quart
In a large non-aluminum bowl, combine the lime juice and mayonnaise and whisk in the olive oil. Add the ginger, garlic, and salt and let the dressing sit for 5 to 10 minutes to combine the flavors. Add the remaining ingredients and toss well to coat. Adjust the seasoning if necessary. Cover and refrigerate until ready to serve.
