Oysters Sautéed with Country Ham and Wild Mushrooms

Cooking With Rania - "More Southern Cooking"
KDKA Pittsburgh Today Live 8/15/2012

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Oysters Sautéed with Country Ham and Wild Mushrooms over Grilled Bread

4 thick slices Tuscan or country-style bread
2 tablespoons olive oil
½ cup finely chopped shallots
½ cup dry white wine
3 egg yolks
¼ cup heavy cream
¾ cup sliced wild mushrooms (cremini, Portobello, shiitake, or combination)
¾ cup finely cubed aged and cured country ham
½ cup coarsely chopped fresh spinach
20 oysters, shucked
Salt and freshly ground black pepper to taste
Fresh Parsley or thyme, chopped (optional)

Heat the oven broiler or grill. Brush both sides of the bread evenly with a thin coating of olive oil. Broil until lightly browned on both sides, or grill until just charred. Set aside.

For the topping, heat a large sauté pan over high heat. Add the shallots and the wine and reduce by half. Meanwhile, in a small bowl, combine the egg yolks and heavy cream to create the “liaison”. Reduce the heat to medium-low. Add the liaison, mushrooms, and country ham to the pan, and stir occasionally. Once the sauce has thickened and coats the back of a wooden spoon (about 4 minutes), add the spinach and the oysters to the pan. Sauté, stirring, until the oysters just turn translucent and the spinach has wilted, about 3 minutes, depending on the size of the oysters. Season to taste with salt and pepper. Serve over the warm grilled bread, dividing the pan sauce evenly. If desired, garnish with parsley or thyme.

Serves: 4

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