Oysters poached in their own sweet salty juices are broiled with a topping of mushrooms, garlic, parsley, and breadcrumbs.
- Fresh mushrooms - 3/4 pound
- Garlic Cloves - 2
- Parsley - 1 bunch
- Unsalted Butter - 2 cups, softened
- Breadcrumbs - 1 cup
- Nutmeg - 1/4 teaspoon
- Salt - 1 teaspoon
- Freshly ground black pepper - 1 teaspoon
- Oysters - 5 dozen
Pulse the mushrooms, garlic, and parsley in a food processor until finely chopped. Add the butter and pulse again until blended. Add breadcrumbs and seasonings. Set aside.
Shuck the oysters and reserve the juices (oyster liquor). Bring the oyster liquor to a simmer and add the oysters. Cook about 5 minutes, until the edges ruffle. Cool in the liquid, then drain on a towel.
To serve: Preheat the broiler to high. Put six oysters in each of ten 4-1/2-inch gratin dishes. Smooth the mushroom-butter mixture over the top and place under the broiler until bubbly and brown.