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Oysters Lubeck Recipe


2 ribs celery, finely diced

2 shallots, finely diced

4 ounces butter

1/2 cup flour

1/4 cup riesling

1 tablespoon oyster liquor

1 egg yolk

2 tablespoons rye breadcrumbs

2 tablespoons cayenne

12 oysters, shucked, on half shells


  1. In a pan over medium-high heat, melt the butter, and sautée celery and shallots until translucent.
  2. Add flour and whisk vigorously to make a roux. Cook until golden.
  3. Whisk in riesling and oyster liquor, and remove from heat.
  4. In a food processor, combine roux, breadcrumbs, cream, yolks, and salt. Pulse into a chunky Play Doh-like consistency. Let cool to room temperature.
  5. Arrange shucked oysters on sheet tray covered in rock salt. Spoon about 1 tablespoon of bread mixture over oysters.
  6. Bake oysters in oven at 450 for about 5 to 10 minutes, or until the oyster is bubbling and topping is browned.
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