Baked Oysters With Wild Mushroom Ragout
Recipe courtesy John Besh for Food Network Magazine
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By Tomen8r
New England
on November 23, 2010
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Very good! I made 2 dozen of these thinking I made too much, but I had to scramble to grab a couple before they were all eaten! Six football guests scooped them up.
I used my own mushroom ragout (with white wine and no bacon, which I prepared the previous night (along with aioli. All I had to do the next day was open the oysters, stuff them and broil for about 2.5 minutes. In 10 minutes the oysters went from ice to plate. These are a winner and I am making them again tomorrow as an appetizer.