Oysters Polo

Ingredients:

1 cup unsalted butter, melted
1 cup fresh bread crumbs
3/4 cup grated Parmesan cheese
1 Tbs. herbes de Provence
White pepper
Salt
24 fresh oysters, unshucked
1 small onion, peeled
1 bay leaf
1 whole clove
2 cups milk
Few drops Tabasco (optional)
6 Tbs. unsalted butter
6 Tbs. all-purpose flour
4 Tbs. prepared horseradish, drained
Pinch grated nutmeg
2 1/2 lbs. rock salt
6 sprigs fresh rosemary

Method:

1. In a bowl, combine melted butter, bread crumbs, 1/2 cup of the Parmesan cheese, herbes de Provence, and a pinch of salt and pepper.

2. Shuck the oysters, reserving their juice. Scrub and dry bottom shells.

3. Place the onion, bay leaf, clove, and milk in a small heavy saucepan over medium heat. When the mixture comes to a boil, remove the pan from the heat. Reserve and keep warm.

4. Melt the 6 Tbs. butter in a medium saute pan over low heat. When the butter is foamy, add the flour and briskly mix together to form a smooth paste. Continue to stir over low heat for one minute. Remove from the heat and strain the milk mixture into the paste, stirring constantly. Return the pan to low heat and fold in the remaining 1/4 cup of Parmesan cheese, the horseradish and nutmeg. Season with salt, pepper, and Tabasco sauce. Cook for an additional minute, then turn off the heat.

5. Fill a large, deep saucepan with water and bring to a boil. Fill a second saucepan or large bowl with cold water and ice cubes. In the boiling water, poach the oysters for about one minute, or just until the edges curl. Remove with a slotted spoon and plunge immediately into the ice water. Drain dry on paper towels.

6. Preheat the oven to 375 degrees. Place a layer of rock salt about 1/2 inch deep in metal baking pans. Press the shells onto the salt. Spoon a tablespoon of sauce into each shell, then top with an oyster. Cover with another tablespoon of sauce, and, finally, a spoonful of buttered herb breadcrumbs. Place in the preheated oven and bake for ten minutes, or until a golden crust forms.

7. Warm six salad plates and place four oysters on each. Garnish with a sprig of fresh rosemary. Serve immediately.

Serves six.

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