Oysters La Savoie
Crisp puff pastry and silky creamed oysters make a wonderful combination. The oysters are seasoned with saffron and a hint of curry, giving the dish an exotic taste.
- Puff Pastry - 1 sheet, about 10 inches by 15 inches
- Unsalted Butter - 1/4 cup, melted
- Oysters Shells - 2 dozen, cleaned
- Mushrooms - 3 ounces, diced
- Pinch of saffron
- Pinch of curry powder
- Heavy (whipping) cream - 3 ounces
- Cornstarch - 1 ounce
- Salt and freshly ground pepper to taste
Preheat the oven to 350 F. Cut the sheet of puff pastry into eight rectangles, roughly 3 inches by 5 inches. Cover a baking sheet with parchment paper and put four of the pastry rectangles on it. Brush the pastry with melted butter and top each rectangle with another piece of pastry. Press the two halves together gently. Bake for 10 to 15 minutes, until puffed and golden. Remove from the oven and set aside.
Shuck the oysters into a saucepan and add their liquor. Put the mushrooms, saffron, and curry powder into the oysters and bring to a boil. Reduce the heat and cook for 5 minutes, or until the edges of the oysters ruffle. Add half of the cream and bring the mixture back to a boil. Mix the remaining cream with the cornstarch and stir it into the oysters. Bring to a boil again, stirring. Reduce the heat to medium-low and keep warm until time to serve.
To serve: Split the baked puff pastry rectangles in half horizontally and place the bottoms on warmed plates. Spoon the oyster mixture over each and top with another pastry piece. Spoon sauce around the pastry on the plates.