Baked Oysters with Crispy Pancetta-Tomato-Basil Mignonette
½-inch-thick piece pancetta, finely diced into cubes
½ c red wine vinegar
- 2 T finely diced shallots
½ t coarsely ground black peppercorns
- 8 fresh basil leaves, finely chopped
- 2 plum tomatoes, seeded and finely diced
- Sea salt
- 24 assorted oysters (East and West Coast), soaked in water, scrubbed well
- Fresh flat-leaf parsley leaves (for garnish)
- Extra-virgin olive oil (for drizzling)
- Preheat Bravo and set to bake at 350°F.
Place pancetta in a 10-inch nonstick roasting pan. Place on cooking rack in position 3. Bake until crisp and the fat is rendered, 7-8 min. Remove. Drain on paper towel-lined plate.
- In a bowl, combine vinegar, shallots, peppercorns, basil, and tomatoes. Season mignonette with salt.
Open oysters: Find the small opening between the shells near the hinge and pry open with an oyster knife. Cut the oyster meat loose from top shell and bottom, saving the meat in the bottom, deeper shell.
Place oysters in a roasting pan. Place in Bravo and bake until juices start to bubble and edges of the oyster curl, 4-5 minutes.
Spread 1½ c kosher salt evenly over the bottom of a large platter. Carefully nestle cooked oysters into salt. Top each oyster with some of the mignonette from bowl.
Add few cubes of pancetta and some parsley leaves.
- Drizzle with a little extra-virgin olive oil.