Recipe for: Baked Kumamoto Oysters with Rouille, Pomegranate Molasses, and Pickled Fennel

Baked Kumamoto Oysters with Rouille, Pomegranate Molasses, and Pickled Fennel
1 bag chips of your choice
Manchego cheese
For the pickled fennel
1 bulb fennel, thinly sliced
¼ cup Champagne vinegar
2 Tbsp sugar
2 tsp salt
spash water
For the pomegranate molasses
12 oz. pomegranate juice
1 cup sugar
1 lemon juiced
For the rouille
3 egg yolks
2 tsp Dijon mustard
1 Tbsp Champagne vinegar
1 clove garlic
pinch saffron
2 cups olive oil
salt and pepper
For the oysters
2 dozen Kumamoto oysters
2 cloves garlic, minced
4 Tbsp butter
2 Tbsp parsley, minced
½ cup panko breadcrumbs
1 serrano minced


Preperation Time: 85 Minutes

Cooking Time: 20 Minutes

Total Time: 105 Minutes

Servings: 4


Fennel, Michael Winston, Table 6, Aaron Forman, Oysters, Rouille, Pomegranate, Molasses

Best paired with


1. Sprinkle fennel with salt and sugar. When it begins to sweat (about five minutes), mix with vinegar and splash of water. Allow to pickle for about 30 minutes until it begins to wilt. Keep cool.

2. Combine pomegranate juice with sugar. Reduce by half until syrupy, and add the lemon juice. Cool, and set aside.

3. Clean and shuck oysters. Pour off tiny bit of juice, and reserve it. Keep oysters on towel in fridge so they have a nest and won't spill any more of their liquid.

4. Make the rouille by putting garlic, saffron, vinegar, egg yolks, reserved oyster liquid, and Dijon in a food processor. Blend until pale and until garlic is chopped. Slowly add olive oil until thick (add a little water if necessary). Season with salt and pepper.

5. Preheat your broiler. Melt the butter, and sweat the garlic and serrano until fragrant. Add breadcrumbs, and toast on medium until crisp and light brown. Add parsley at last second, and combine.

6. Top oysters with light dollop of rouille. Sprinkle some breadcrumbs over top, and grate a touch of Manchego over that. Broil until crumbs are golden-brown and oysters are barely warmed through (it won’t take long). Top with a little more cheese and some pickled fennel. Drizzle with pomegranate molasses. Enjoy with chips, extra rouille, and some Ruza!

About The Chef
Table 6 is a classic American bistro, offering a warm and inviting atmosphere in which Chef Mike Winston prepares simple dishes and delivers them with elegant style and grace. His nightly fare is complemented by a dynamic wine list — created by owner and sommelier Aaron Forman — which represents most of the world’s flourishing wine districts.