Chef Terry Brown’s Oysters on Half Shell with Deliciosa Manzanilla Sherry

Most people don’t think of Sherry and food together but in fact sherry pairs very well with food because of its lively crisp acidity and complexity.

This is a simple preparation but delicious and a lot of fun

Ingredients

1 box Rock salt

1 dozen Fresh oyster on the ½ shell

Sauce

1 tablespoon Butter

2 Shallots finely chopped

1 tablespoon Chopped thyme

1 teaspoon Grated lemon zest (no white pith, only yellow rind)

2 Lemons juiced

¼ cup Good sherry vinegar

Topping

1 cup Panko Japanese bread crumbs

½ cup Grated Manchego cheese

½ cup Chopped parsley for garnish

Instructions

1. Set the oven at 450 F. Place the rock salt on a sheet pan 1” deep and preheat in the oven until hot, about 20 minutes.

2. In a bowl mix the Manchego, Panko bread crumbs and half the parsley together.

3. Melt the butter in a sauté pan on high heat and let the butter brown. As the butter begins to color throw in the chopped shallots. Sauté for a couple of minutes or until clear then add the lemon zest and chopped thyme. Allow to cook off the heat for a few minutes. When cool add the Lemon juice and the vinager.

4. Ok, now gird your loins, you have to work fast!

Pull the sheet pan of hot rock salt out of the oven. Turn the broiler on. Place the oysters on the half shell on top of the hot rock salt, don’t spill the oyster juice! Spoon 1 Tablespoon or so of the vinegar onto each oyster, then top with the panko mix, and a grating of fresh black pepper. Slide the rack under the broiler and Don’t Take Your Eyes Off the Oysters. Remove when the breadcrumbs turn golden.

For Presentation take some of the Rock Salt and place on serving plates, each with 3 oysters. Sprinkle with Parsley. Serve with small glasses of the Deliciosa Manzanilla.

Bon Appetit!