Bluff Oysters, a Recipe, and a Surprise Ending

Lovely Bluff oysters

Kia Ora!

Bluff oysters! The name makes many salivate with anticipation, Kiwi Traveler included. These outstanding oysters are available only from March to August in New Zealand. Their biological name is Tiostrea chilensis, and they are found in Chile as well as through out New Zealand waters. But most in New Zealand are dredged from the Foveaux Strait between the southern tip of South Island and Stewart Island.

Oyster boats begin the harvest on March 1. One year on that date, we sat in a tea room in Bluff and watched the oyster boats streaming in from their first dredging of the year. When we lived in Invercargill, we often bought our oysters from the wholesale supplier. For some reason, I have yet to see Bluff oysters marketed unshelled. As one who enjoys raw oysters on the half shell with a Monteith brew once in awhile, I find this puzzling. Instead they are sold by the dozen in plastic containers with lids that must be unlocked and pried open. They are fingernail breakers!



Fingernail Assassin

In Timaru, we get our Bluffies from the New World supermarket. We have had them this year several times, usually fried with various breadings. For variety, I decided to bake them.



While the oysters drained, I sliced and sliced and sliced leeks, missing my food processor greatly.


Liquor not saved for this recipe

Leeks

Baked Oysters

Melt a tablespoon or so of butter in a small fry pan on medium heat. Make a roux with an equal amount of flour and 1/2 cup of heavy cream. Add cream slowly whisking all the while and until mixtures thickens. Remove from heat.

Saute' about 4 slices of bacon, chopped, in a larger skillet (I prefer cast iron) until crisp. Remove and drain. Leave about a tablespoon of bacon fat in pan and add 2 large leeks thinly sliced, 1/2 cup finely chopped celery, one bay leaf, and an optional shake or two of cayenne. Saute' over medium heat until the veges are soft. Add a tablespoon or so of dry white wine and cook until absorbed.

Add cream mixture and simmer. Mixture should thicken. Stir in bacon and a tablespoon of grated Parmesan cheese. Season to taste with salt and fresh ground pepper. Now place the oysters in a baking dish in a single layer. Top them with the leek mixture. Using Panko bread crumbs, cover the top and bake in a 500 F. degree oven until leek mixture bubbles and crumbs are golden. If the crumbs brown too fast, cover the casserole with aluminum foil until bottom layer bubbles. Enjoy with your choice of chilled white wine, salad and toast or rolls.

Proudly I removed a beautifully done baked oyster casserole from the oven with

Perfectly Baked Oysters

both hands in oven mitts. I might add that they were slippery oven mitts.


Oops! I dropped the whole thing!

Where the casserole ended up

The oysters stayed in the dish, which was under the table. Enough of the topping was salvageable, and we lost only what was actually on the floor. It was delicious anyway.

Cheers

Kiwi Traveler