Baked Oysters-Three ways
Yum! I'm making this.
Inspired by some cultural classics of the USA, Australia & the Italian Amalfi coast.
Each recipe is for 12 freshly shucked oysters:
2 Tbsp Worcestershire sauce
4 Tbsp balsamic vinegar
2 Tbsp butter
Dash or two of Tabasco
1 Tbsp ketchup/tomato sauce
2 rashers of smoked bacon
(rindless, finely sliced)
3 tbsp unsalted butter
2 garlic cloves
1 Tbsp Panko crumbs
2 green onion
1 c fresh spinach
2 tbsp absinthe or Pernod
Salt and pepper, to taste
1/4 c grated Parmesan
1 tbsp fresh basil
1/4 c Panko crumbs
1 Roasted skinned Red Pepper
2 cloves garlic
1 chilli chopped
1/2 lemon juiced
1 green onion
Tbsp Italian parsley
Recipe1. For each recipe respectively, combine all ingredients in a fine but rough chop. Being sure to chop the garlic/chilli first, nice and fine.
2. Place on a tray of rock salt to a depth of ½-inch. Alternatively use a pan just large enough
to hold the oyster shells or you can nestle the shells in a layer of slightly crumpled foil.
(Regardless, the idea is to keep the shells from tipping over.)
3. Divide each respective mixture evenly between the oysters. Filling each of the oysters with a good pinch of their topping.
In the case of Rockefeller save a little Panko and top each with some of the bread crumbs at the finish.
In the case of Killpatrick an extra teaspoon of Worcestershire sauce per oyster at the finish.
Bake at 475ºF/240℃ until the tops are golden or a little crispy and the oysters are hot all the
way through, about 5 minutes. Let them rest a few minutes before eating as they are very hot!
Tweaks★TipsPrefer Fresh Oysters:
★dressed with Miso Goji Berry dressing, sesame seeds and sliced green onions.
★dressed with red wine vinegar, chopped eschalot, basil and cracked pepper.
★Oysters Rockefeller a History
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