Wine Enthusiast – October 2019

118 | WINE ENTHUSIAST | OCTOBER 2019

Baked Oysters with Bacon and Smoked Gruyère

Stinky’s Fish Camp, in beachfront South Walton County on the Florida panhandle, is a prime

spot to enjoy “Gulf-to-table” cuisine, including Gulf oysters prepared nine different ways.

These oysters are large, meaty and perfect for baking, but you can use any large variety for this

recipe. —Nils Bernstein

Courtesy Jim Richard, chef/owner, Stinky’s Fish Camp, Santa Rosa Beach, FL

12  Gulf (or other large) oysters

on the half shell

1 stick unsalted butter, room

temperature

2  teaspoons fresh lemon juice

1  tablespoon prepared horseradish

1  teaspoon Tabasco sauce

1  teaspoon minced shallot

2  slices bacon, cooked and crumbled

¾ cup grated smoked Gruyère

2 tablespoons chopped parsley,

for garnish

4 lemon wedges, for to garnish

Heat oven to 400 ̊F. Place oysters in a shal-

low baking dish.

Mix together butter, lemon juice, horse-

radish, Tabasco and shallot. Divide among

oysters (about 2 teaspoons per oyster).

Divide bacon and cheese among oysters. 

Bake until cheese is bubbling, 7–9

minutes. Serve immediately, with chopped

parsley sprinkled on top and lemon wedges

alongside. Serves 4 as an appetizer.

Pair It

Cooked Gulf oysters go beautifully

with Gulf-adjacent sparkler

William Chris 2018 Pétillant

Naturel Rosé (Texas). Though it

has refreshingly spritzy bubbles

and crisp acidity, it has the

expressive fruit and body to stand

up to the dish’s bold flavors.

Richard also loves local brew

Grayton Beer Company 30A

Beach Blonde Ale with these

oysters. “It’s crisp and dry with just

a hint of sweetness,” he says.