Thierry Tri’s Warm Oyster Recipe
This warm oyster recipe comes from the kitchen of Thierry Tri’s father, Tri Du, long before the Tri Express adventure. It was hugely popular at the time, and Thierry wanted to bring it back to the menu—updating it for the opening of Regashi on Atwater Avenue in Montréal. The result is a very festive bite, perfect for the season, with a carefully crafted texture that appeals just as much to oyster lovers as to those who are less comfortable with raw oysters.
Ingredients
For the tapenade
6 fresh oysters
2 king oyster mushrooms (royal oyster mushrooms)
2 bok choy
2 cloves garlic
1 French shallot
75 ml sake
Vegetable oil (for cooking)
Panko breadcrumbs
Salt and pepper, to taste
For the sauce
125 ml mayonnaise
3 tbsp oyster sauce
1 tbsp sriracha
1 tsp miso
1 tsp sugar
Chopped nori (to taste)
Preparation
1. Make the tapenade
Cut the king oyster mushrooms and bok choy into small cubes.
Finely mince the garlic and French shallot.
In a pan, heat a drizzle of vegetable oil over medium-high heat.
Sauté the mushrooms until they develop a nice golden color (Maillard reaction).
Add the bok choy and shallot, then cook until tender.
Add the garlic, stir, and cook for another minute.
Season with salt and pepper, then deglaze with the sake.
Let reduce until all the liquid has evaporated, then remove from the heat and set aside.
2. Prepare the sauce
In a bowl, mix the mayonnaise, oyster sauce, sriracha, miso, sugar, and a bit of chopped nori.
Taste and adjust as needed (more sriracha for heat, more miso for umami).
3. Prepare the oysters
Preheat the oven to broil (grill) and place the rack in the upper position.
Form small balls of aluminum foil to create supports that will keep the oysters upright on a baking sheet.
Shuck the oysters, gently remove the flesh, and set it aside.
Spoon a small amount of tapenade into each shell.
Place the oyster back on top of the tapenade.
Generously spoon the sauce over each oyster, fully covering the top.
Sprinkle with panko.
4. Broil and serve
Place the oysters under the broiler for a few minutes, until the tops are nicely golden and lightly caramelized.
Remove from the oven, let cool for a minute (careful—it’s very hot!), and serve immediately.
