Oysters Mombasa

[HistoricFoodie]

I came across this great tasting oyster treatment while researching a themed meal from Sub-Saharan Africa.

Although they would use an oven in Kenya, I decided to try them on the grill, using indirect heat and the cover. Charcoal and a few hunks of crab lend a slight smokiness that, imo, improves the overall flavor.

As is, the recipe serves 8 as an appetizer.

OYSTERS MOMBASA

32 small sucked oysters on half shells
½ cup melted butter
4 garlic cloves, minced fine
1 cup Chablis or other white wine
4 tbls parsley, chopped
1 tsp salt
Few drops hot sauce
Lemon wedges for garnish (optional)

Put oysters on baking sheets.

Combine other ingredients. Ladle 1 tsp of the sauce into each oyster. Bake at 350F for 6-8 minutes. Ladle additional sauce (1 tsp each) into each oyster.

Serve immediately with lemon wedges if desired.

[cowgirl]

Sounds delicious! Thank you for sharing the recipe!

[Slanted88]

I'd give them a taste! Bad warm water here in Florida & ain't no way i'm eatin a oyster...got too get the water too cool down...

[solar]

Sounds great ! Reminds of Oyster Casino, wine is fantastic with oysters.

[HawgHeaven]

Thanks for sharing the recipe... that sounds awesome!!

[HistoricFoodie]

I think you have your nomenclature a bit mixed up, Solar.

Casino---which originated as a stuffed clam dish and was quickly adapted for oysters, always includes bacon, garden truck such as bell peppers and celery and, most often, bread crumbs.

Here’s one version; from the Hog Island Oyster Cookbook:

Oysters Casino

o 4 slices bacon, chopped
o 1/2 cup (1 stick) unsalted butter
o 1/2 cup minced shallots
o 1/4 cup finely chopped red bell pepper
o 1/4 cup finely chopped celery
o 1 tablespoon fresh lemon juice
o 1/4 teaspoon Worcestershire sauce
o Large pinch of cayenne pepper
o Rock salt
o 2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
o Minced fresh flat-leaf parsley, for garnish


1. Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

2. Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds.

3. Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes.

4. Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately.

You may be confusing it with mignonette, another classic preparation.

Oysters mignonette are usually made with a wine vinegar, but sometimes actual wine is used. As with the Oysters Mombasa, it is very liquidy, replacing the natural liquid rather than being a stuffing.

Here’s an example:

For mignonnette
• 2 teaspoons Champagne vinegar
• 1 1/2 teaspoons finely chopped shallot
• Pinch of coarsely ground black pepper
• Pinch of sugar
• 1 teaspoon finely choppd