Celebrate National Oyster Day with one of our most popular appetizers, the Oyster BLT.
As needed – grapeseed oil
12 ea Gulf Coast oysters
1/2 lb corn masa breading (see recipe)
12 ea French bread slices 1/4″ (toasted)
2 tbl Creole seasoning
1/2 c three mustard glaze (see recipe)
5 wt. oz. bacon mousse (see recipe)
5 ea cherry tomatoes, sliced and light smoked
1 ea shallot shaved thin
12 ea baby arugula leaves
1 tbl sugar cane vinegar
Corn Masa Breading
1 wt. oz. masa harina (Maseca)
1.5 wt. oz. corn meal
2 wt oz. all purpose flour
1 wt. oz. corn starch
2.5 wt. oz. corn flour
In a mixing bowl, mix all ingredients and set aside
Three Mustard Glaze
1 c corn syrup
1/2 c Creole mustard
2 tbl prepared horseradish
2 tsp Dijon mustard
1 tsp Dry mustard
Add all ingredients to a heavy bottom pot at medium heat. Reduce the mixture by 1/3 or until it reaches a syrup consistency. Let the glaze cool before using then transfer to a squeeze bottle.
1 c yellow onion (julienne and caramelized)
1 ea roma tomatoes (halved, smoked and skins removed)
2 tbl bacon fat
1/2 c rendered bacon pieces
1/2 lb Philadelphia cream cheese
to taste – salt & pepper
In a food processor puree caramelized onions, bacon pieces, bacon fat and smoked tomatoes until fully ground. Then add Philadelphia cream cheese and puree until smooth. Add salt and pepper to taste, then chill to stiffen the mousse.
- Heat the grapeseed oil in a heavy saucepan or deep fryer to 375 degrees. The oil should be about 3 inches deep. Dredge oysters in the corn masa mixture. When the oil is to 350 degrees, fry until they reach a golden brown, about 3 minutes. Season well with Creole seasoning.
- Spread the bacon mousse (about 1/2 of a tablespoon) on the crustinis, place one oyster on top. On the plate, squeeze the three mustard glaze in a zig zag motion and then place the oyster crustinis on the plate.
- In a small bowl, mix the baby arugula, shaved shallots, cherry tomatoes, sugar cane vinegar and season with salt and pepper.
- Garnish each crustini with one leaf of baby arugula shallot and cherry tomato; also squeeze a few drops of the three mustard glaze on each of the oysters.