Roast Oysters at Le Baratin: You don't just stumble upon the chef Raquel Carena’s bistro, which she's been running with her partner, Philippe Pinoteau, for the past three decades - it's up in the 20th
Arrondissement, off the main artery of one of Paris’s Chinatowns, Rue de Belleville. But chefs themselves, along with French gourmands who crave
offal, have been making the trek for years - and curious tourists
followed after Anthony Bourdain visited it in 2012 for an episode of
"The Layover."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Oysters & Tomato Butter
Categories: Five, Seafood, Vegetables
Yield: 4 servings

1/2 c Whole peeled tomatoes;
- juices drained & saved for
- soup
Rock salt
12 sm (to md) oysters
1/4 c Unsalted butter; room temp
2 tb Fine chopped shallot or red
- onion

Heat the broiler to high. In a small roasting dish or
toaster pan, roast the tomatoes for 10 to 12 minutes on
the highest rack, until they’re blackened in places.

Spread enough rock salt onto a baking sheet to make a
layer into which oysters will firmly sit. While the
tomatoes are roasting, shuck the oysters by holding a
dish towel in your nondominant hand, and holding the
oyster around its rounded tip, with its cup side down,
on a counter, then inserting an oyster knife into its
hinge, wiggling it in entirely until the hinge gives,
and then moving it around. (Even better, watch our video
on how to shuck, several times, and then approach the
task confidently.) Detach each oyster from its bottom
shell. As each is done, secure it in a little well in
the rock salt, so that it retains its oyster liquor.

Leaving the broiler on high, combine the roasted
tomatoes with the butter in a blender or food processor
or with an immersion blender or with a lot of elbow
grease. The resulting mixture will be mottled and ugly
but will melt to glossy perfection. Stir in the shallot.

Place a 1/2 teaspoon dollop of tomato butter into each
oyster. Place the tray into the oven, and broil until
the tomato butter is melted and the oyster is beginning
to darken and curl around its edges, around 8 to 12
minutes.

Serve very hot, immediately.

By: Tamar Adler

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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