Harvested from Hama Hama's beds on their 100 year old family-run shellfish farm on the wild side of Washington's Olympic Peninsula, Hama Hama oysters reflect the purity of one of the shortest, coldest, and least developed rivers in the state: a river that feeds into the Salish Sea and downstream washes over the bivalves, producing a clean, crisp, and firm oyster. A twist on the traditional Oysters Rockefeller recipe, the dynamic fire-to-table Tournant duo, Mona and Jaret, create a seasonal Thanksgiving OFYR celebratory ode to Hama Hama oysters. Seasonally grown Swiss chard is swapped for the spinach. Instead of breadcrumbs, prosciutto provides, as Mona describes, a "shatteringly crisp" meaty crunch when griddled on the OFYR. Serve with a Muscadet, a French bone-dry, light-bodied white wine, and these warm sea treasures are a perfect beginning to any meal.
Ingredients for the Oysters12 to 18 Hama Hama Oysters, shucked on the halfshell 1 bunch Swish chard (about a pound), stems removed and reserved, leaves torn into 2" pieces 2 tablespoons unsalted butter 1 medium shallot 1 clove garlic, thinly sliced 3/4 cup heavy cream 1/4 teaspoon freshly ground nutmeg Sea salt & freshly ground pepper to taste 4 slices prosciutto, paper thin slices
Ingredients for the Pickled Chard StemsReserved chard stems, clean, trimmed & diced 1 tablespoon mustard seeds 3/4 cup white wine vinegar 1/4 cup water 1 teaspoon sea salt 3 tablespoons honey
Directions for Pickled Chard Stems
- Place diced chard stems in a clean 16 oz mason jar.
- Heat a small saucepan to medium heat. Add mustard seeds and toast until fragrant, taking care not to scorch, about 1 minute. Add the vinegar, water, salt and honey to the pan. Bring to a boil and then reduce heat to simmer. Simmer for a minute until flavors meld, then allow to cool.
- Pour vinegar mixture over chard stems, cover with lid and refrigerate overnight before serving.
Directions for the Oysters
- Heat butter in a medium saucepan on the ring of your OFYR grill.
- Add shallot and garlic and cook, stirring, until beginning to soften and turn translucent, about 3 minutes.
- Season with salt. Add chard leaves and cook, stirring often, until greens are wilted and tender but still retain color, about 4 minutes.
- Add cream, bring to a simmer and cook, stirring often, until cream is thickened, about 5 minutes. Add the nutmeg, salt and pepper to taste, remembering that the oysters and prosciutto will contribute salt and brine to the finished dish.
- Remove from heat and reserve. Cook slices of prosciutto over medium heat on both sides until crisp and translucent. Break into attractive shards and reserve.
- Place the shucked oysters in their shells over high heat on the grill rack of your OFYR grill. Grill oysters until the juices begin to steam and edges begin to curl.
- Spoon a nice dollop of creamed chard over each oyster and continue to cook until cream is hot and bubbling and oysters are firm and cooked through. Remove from heat to a platter and top each with a piece of crispy prosciutto.
- Serve immediately with a dish of drained pickled chard stems, along with a small spoon for guests to sprinkle over the oysters.