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Chef/co-owner Benjamin Sukle, Gift Horse, Providence
The idea of seafood casseroles is nothing new. Clam shacks around New England have been doing lobster casseroles forever—essentially stuffed lobsters without the shell; no fuss, no muss. One of our favorites is the seafood casserole from J’s Oyster in Portland, Maine, where seafood is enrobed in gooey, cheesy perfection. Here, we’re doing our take with the last of the season’s sweet corn and oysters with a spicy mascarpone cream sauce and grilled bread, garnished with sherry vinegar–pickled onions.
Ingredients
SERVINGS: 4 Serving(s)
Pickled Red Onion:
- 1 cup sherry vinegar
- ½ cup water
- ¼ cup granulated sugar
- 1½ teaspoons kosher salt
- 1 medium red onion, peeled, halved lengthwise and sliced thinly in ½ moons
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- 1 bay leaf
Casserole:
- 4 tablespoons unsalted butter
- 2 jalapeño peppers, seeded and finely chopped
- 4 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 10 freshly shucked Rhode Island oysters, drained of brine
- 1½ cups (12 ounces) mascarpone cheese
- ½ cup heavy cream
- 4 cups fresh corn (scraped from approximately 4–5 ears sweet corn)
- 1½ cups shredded mozzarella cheese
- Minced fresh chives and/or parsley for additional garnish
- 4 to 8 slices sourdough bread
- Olive oil for bread
Preparation
Preheat oven to 375°F. Begin with the pickled onion by heating the vinegar, water, sugar and salt in a medium saucepot over medium heat until the sugar dissolves. Remove from heat, add the onion and spices, stir and set aside until cool. (Recipe will make extra pickles. Can be made in advance and refrigerated up to 2 weeks.)
Grease a 9- by 13-inch (3 quart) casserole dish. In a large sauté pan, melt butter until lightly browned, add garlic and jalapeño with a little salt and pepper and sauté until translucent. Add the oysters to pan to lightly sear. Remove from heat and cool.
In a separate bowl, whisk together the mascarpone cheese and heavy cream until smooth. Season with salt and pepper to taste. Mix the mascarpone and cream mixture with the corn, then add the oyster mixture and gently toss to incorporate. Transfer to the casserole dish, spreading evenly. Sprinkle the shredded mozzarella over the top to cover completely.
Cover the casserole dish with aluminum foil and bake for about 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 15 to 20 minutes, or until the top is golden brown and bubbly. Once done, remove the casserole from the oven and let cool 5 minutes before serving. Garnish with pickled onions and fresh chives or parsley, if desired. Serve with grilled or toasted sourdough bread brushed with olive oil. Enjoy!
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