Oysters For Brunch At The Hudson'S
Elegant oyster dish topped with a flavorful shrimp and mushroom sauce, baked to perfection, ideal for brunch or special occasions, combining rich flavors and crispy topping.
Ingredients
- 1 Tbsp. butter ⓘ
- 1 Tbsp. flour ⓘ
- 1 bunch green onions ⓘ
- 1/2 cup chicken broth
- 1/2 cup minced shrimp ⓘ
- 1/3 cup chopped mushrooms ⓘ
- 1 egg yolk ⓘ
- 1/3 cup white wine ⓘ
- 1 Tbsp. lemon juice
- 3/4 tsp. Worcestershire ⓘ
- 1/4 tsp. Accent ⓘ
- salt, pepper and Tabasco to taste ⓘ
- 1/2 cup bread crumbs ⓘ
- 3/4 cup grated Parmesan cheese ⓘ
- paprika ⓘ
- 2 dozen oysters on the half shell ⓘ
Instructions
- Make a medium roux with butter and flour.
- Stir in green onions and simmer until soft.
- Blend in chicken broth, stirring continually.
- Add minced shrimp and chopped mushrooms and simmer about 10 minutes until mushrooms soften.
- Beat egg yolk with white wine.
- Gradually blend in a little of the hot mixture into the egg yolk mixture, then stir all back into the sauce.
- Add lemon juice, Worcestershire sauce, Accent, salt, pepper, and Tabasco to taste.
- Simmer the sauce for 15 minutes.
- Combine bread crumbs, grated Parmesan cheese, and paprika to color slightly.
- Set aside the crumb mixture.
- Place oysters (on the shells) on a bed of rock salt in a large pan.
- Bake in a preheated 350°F (175°C) oven for 6 to 8 minutes.
- Remove from oven and drain.
- Return oysters to shells, top with sauce, and cover with crumb mixture.
- Bake about 12 minutes until hot and bubbly.
- Serve with lemon wedges and thick slices of hot bread.
Tips & Substitutions
For a richer flavor, consider using lobster or crab meat instead of shrimp. If you prefer a lighter version, you can substitute the butter with olive oil and use vegetable broth instead of chicken broth. Make sure to finely chop the mushrooms for a smoother texture. You can also add fresh herbs like parsley or dill for added freshness. This dish pairs beautifully with Machine Shed's Baked Potato Soup for a heartier brunch.
Serving Suggestions
Serve the oysters hot, garnished with extra lemon wedges for a zesty finish. A side of thick slices of hot bread complements the dish well, allowing guests to soak up the delicious sauce. A refreshing salad, like a simple green salad with a light vinaigrette, can balance the richness of the dish. Pairing with a crisp white wine enhances the overall experience.
Storage & Reheating
Leftover oysters can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving, as it can make the oysters rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Oysters For Brunch At The Hudson'S contains roughly 103 calories, with 7g protein, 15g carbohydrates, and 3g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 793mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the sauce in advance?
Yes, you can prepare the sauce a day ahead. Store it in the refrigerator and reheat gently before assembling the oysters. Just be sure to keep an eye on the texture; it may need a splash of broth or water to loosen it up after chilling.
What type of oysters are best for this recipe?
Choose fresh, high-quality oysters that are in season for the best flavor. Varieties like Blue Point or Kumamoto are excellent choices due to their briny flavor and firm texture. Always ensure they are fresh and stored properly before cooking.
Can I make this recipe gluten-free?
Absolutely! To make this dish gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch for the roux. Ensure that the bread crumbs you use are gluten-free, or you can omit them altogether for a lower-carb option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).