Broiled Oysters With Celery Cream And Virginia Ham

• 3 dozen fresh oysters, in the shell
• Rock salt
• 1 cup heavy whipping cream
• 1/2 cup chopped fresh parsley stems
• 1/2 teaspoon celery seeds
• 2 bay leaves
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 3 ounces Virginia ham, diced
• 3 celery stalks, finely chopped
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups peeled, chopped celery root
• 1/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt

1. Scrub oysters with a stiff brush under running water. Insert an oyster knife into the hinged edge of each oyster; twist knife handle back and forth until top shell is loose. Slide oyster knife along the bottom of the shell to detach muscle. Remove and discard top shell; drain and reserve 1 cup oyster liquor. Keep oysters in the deeper bottom shell. Arrange oysters over rock salt in a jellyroll pan; chill.
2. Combine 1 cup oyster liquor, 1 cup cream, and next 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, about 25 minutes or until thickened. Pour mixture through a wire-mesh strainer into a bowl. Stir in ham, celery, and pepper; set celery cream aside.
3. Cook celery root in boiling water to cover 10 minutes or until tender; drain. Place celery root, 1/4 cup cream, butter, and salt in a food processor. Process until smooth.
4. Place 1/2 teaspoon celery root puree under each reserved oyster in the shell. Top with 1 teaspoon reserved celery cream. Broil 3 inches from heat for 5 minutes or until bubbly. Serve immediately.

fresh oysters, salt, heavy whipping cream, parsley stems, celery seeds, bay leaves, lemon rind, lemon juice, virginia ham, celery stalks, freshly ground black pepper, celery root, heavy whipping cream, unsalted butter, salt

Taken from www.myrecipes.com/recipe/broiled-oysters-with-celery-cream-virginia-ham (may not work)