Baked Oysters with Saffron-honey Glaze

This dish comes from North Kerala, a southern coastal state of India. One year, while planning a Valentine’s menu I introduced a pre-fixed menu based on aphrodisiac foods.

The deep flavors of saffron, honey, and oysters became an instant finger-licking favorite.

Serves 6

1/2 stick unsalted butter

1 small onion, finely chopped

1 teaspoon minced garlic

1/2 cup all-purpose flour

1/3 cup dry white wine

1 teaspoon saffron threads

1 cup heavy cream

2 tablespoons honey

salt to taste

freshly ground black pepper

24 freshly shucked oysters, left on half shells

1. Preheat the oven to 500°F.

2. Heat the butter in a skillet over medium heat. Add onions and garlic and

sauté till transparent—about 5 minutes.

3. Sprinkle the flour and stir thoroughly to avoid any lumps. Add white wine, saffron threads, heavy cream, and honey and slightly reduce the mixture.

Season it with salt and pepper.

4. Bring it to boil and check the consistency of the sauce. If too thin, thicken

with cornstarch and water mixture, or if thick, bring it to the desired consistency by adding a little water.

5. Spoon the sauce over the oysters, fully covering them. Bake the oysters until piping hot—about 10 minutes. Serve immediately.