Chef Kate McAloon has done it again! These delicious baked oysters are the perfect thing to start off a romantic evening. They take very little time to assemble and even less time to bake. Always use organic ingredients when possible. Enjoy!
Oysters Baked with Spicy Garlic Bread Crumbs
6 to 8 Fresh oysters
3/4 Cup bread crumbs (panko style works great)
2 Tablespoons melted butter
1 1/2 Tablespoon mayonnaise
1 Teaspoon agave sweetener
1 Teaspoon lemon juice
A little lemon zest
1 Clove garlic (grated or finely minced)
1 Tablespoon Italian parsley (finely chopped)
A dash of cayenne pepper (to taste)
A few pepper flakes (to taste)
Sea salt and pepper
Lemon wedges for serving
Rock salt for baking
Preheat oven to 350 degrees.
Mix all the ingredients together well except the oysters and set aside.
Carefully *open oysters and set the bottom shells with the oysters in them on a bed of rock salt in an oven proof baking dish.
You can also have your fish monger open them for you. Use them as soon as possible once opened.
Put about a Tablespoon of the stuffing mixture on each oyster so that the entire oyster is covered.
You can prepare them to this stage and keep them in the refrigerator for a half hour before baking.
Bake the oysters for 6 to 8 minutes or until the bread crumb mixture becomes a little golden brown.
You can also pop them under the broiler for a little less than a minute to finish browning them if needed. Watch them to make sure they don’t burn.
Remove the oysters from the oven and carefully set them on a plate with more rock salt. Serve with lemon wedges and a glass of Champagne.
*This recipe was recently featured at www.koraorganics.com.
Oysters courtesy of Maitre Escailer (Shellfish Specialist) Christophe Happillon www.oystergourmet.com.
Check out their website for details on where to get great sustainable oysters and how to open them, as well.
Images by: Lauren Lemons. You can see more of her work at www.laurenlemons.com.