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Broiled Oysters with Celery Cream and Virginia Ham

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36 oysters (any medium large, fresh variety)
12 ounces heavy cream
1/2 tsp. celery seed
2 bay leaves
1 large celery root, peeled and diced and kept in acidulated water
1/2 bunch flat leaf parsley, stems only
2 lemons, grate skins and juice
3 stalks celery, finely diced
2 - 3 ounces Virginia Ham, diced finely
2 ounces butter, unsalted
Sea salt and cracked black pepper


  • Shuck oysters and drain, saving oyster liquor for sauce and top shells.
  • In non-corrosive saucepan add oyster liquor, 8 ounces of heavy cream, celery seed, bay leaves, parsley stems, lemon zest and juice. Bring to a boil and let reduce by 1/8.
  • Strain through a fine sieve and return cream mixture to saucepan. Add finely diced celery and ham and bring to a boil. Add the black pepper and adjust seasoning, as the ham will add a great deal of salt to the mixture. If too salty (hams will vary in saltiness) add a little more cream. Keep warm.
  • Drain celery root and in another saucepan, add celery root and cover with fresh, salted water and bring to a boil. Cook until tender and drain. In a food processor, or blender, add celery root, butter and remaining cream and puree.
  • Preheat broiler.
  • Place a 1/2 tsp. of celery root purée in each oyster shell, top with one oyster and spoon celery-ham cream over oysters. Place filled oysters on bed of sea salt on a sheet pan and broil in oven for about 5 minutes or until browning and bubbly. Serve at once.

Makes 36

Recipe courtesy of National Fisheries Institute -
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