Bob Kinkead’s Broiled Oysters with Celery Cream and Virginia Ham

Bob Kinkead’s Broiled Oysters with Celery Cream and Virginia Ham
December 16 00:00 2001 Print This Article
Bob Kinkead's Broiled Oysters with Celery Cream and Virginia Ham

Yield: 6 servings

Try these festive Broiled Oysters at your next holiday get-together.


  • 36 medium-large oysters, in the shell
  • 12 ounces heavy cream
  • 2 ounces butter, unsalted
  • 3 celery stalks, finely diced
  • 1/2 teaspoon celery seed
  • 1 large celery root, peeled and diced
  • 1/2 bunch flat leaf parsley, leaves picked and coarsely chopped
  • 2-3 ounces of Virginia Ham, diced finely
  • Juice and grated peel of 2 lemons
  • 2 bay leaves
  • Sea salt and cracked black pepper to taste


  1. Shuck the oysters and drain, saving the oyster liquor for the sauce and the top shells. In a non-corrosive sauce pan add the oyster liquor, 8 ounces of heavy cream, the celery seed, bay leaves, parsley stems, lemon zest and juice. Bring to a boil and let reduce by 1/8. Strain through fine sieve and return the cream mixture to the saucepan. Add the finely diced celery and ham and bring to a boil. Add the black pepper and check for saltiness as the ham will add a great deal of salt to the mixture. If too salty (hams will vary in saltiness) add a little more cream. Keep warm.

  2. In a saucepan, add the celery root and cover with fresh, salted water. Bring to a boil. Cook until tender and drain. In a food processor, add the celery root, butter and remaining cream and puree.

  3. Place 1/2 teaspoon of the celery root puree in each of the oyster shells, top with one oyster and spoon the celery ham cream over the oysters. Place the filled oyster on a bed of sea salt on a sheet pan and broil in the oven for about 5 minutes or until browning and bubbly. Serve at once. Yield: 6 servings.

Source: NAPS

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