Fabulous Baked or Raw Perfectly Chilled
Enjoy Oysters baked or perfectly chilled. Oysters always go with bubbles. Its a classic combination for a good reason – oysters are salty and briny, combining perfectly with bubbles which pack a good bit of acid, and in some cases a touch of fruity flavour.
Oysters are so complex on their own to take them to the next level we have included some delicious sauces.
Ingredients:
- 12 fresh oysters, cleaned and shucked (on the half shell)
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- Salt and pepper, to taste
- Lemon wedges for serving
- Tobasco sauce
Sauce Options
- Mignonette Sauce:
- 1/2 cup minced shallots (about 2 1/2 ounces)
- 1/4 cup white vinegar
- 1/4 cup unseasoned rice vinegar (if using seasoned rice vinegar, omit the sugar and salt)
- 1/8 teaspoon sugar
- 1/8 teaspoon kosher salt
- 1 1/4 teaspoon finely crushed white peppercorns (do not use pre-ground or powdered white pepper)
- Mix all the ingredients together and use as a dipping sauce for the baked oysters.
- Horseradish Sauce
- If you can, skip the prepared horseradish and seek out fresh horseradish root. For this garnish, simply peel the rough, barklike exterior of the root with a knife or vegetable peeler. Then, grate the fresh horseradish over freshly shucked oysters and enjoy the extra little kick it gives them.
Instructions
- To bake oysters, preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare Oysters:
Clean the oysters thoroughly, shuck them, and arrange them on a baking sheet with rock salt or crumpled foil to keep them steady. - Make Garlic Butter Sauce:
In a small bowl, mix together the melted butter, minced garlic, chopped parsley, salt, and pepper. - Top Oysters:
Spoon the garlic butter sauce over each oyster, ensuring they are well coated. - Bake:
Bake the oysters in the preheated oven for about 8-10 minutes or until the edges of the oysters start to curl, and the butter is bubbling. - Serve:
Remove the baked oysters from the oven and serve them immediately with lemon wedges on the side.
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