Fresh West Coast Oysters Served Two Ways

Submitted by: Xtine M'Kay

Serves: 2
Difficulty: Easy - for beginners

Ingredients

12 fresh oysters int he shells

Raw topping
1 tbsp champagne vinegar
2 tsp. shallots, minced
2 tsp. fresh chives, minced
1 tsp. black pepper
Crushed ice
1 tbsp. West Coast caviar

Baked topping
3 large garlic cloves, finely minced
3 tbsp. fresh parsley, minced
pinch of sea salt
pinch of paprika
2 tsp unsalted butter, melted
lemon wedges

Method

Raw topping

To prepare oysters, shuck and loosen muscle from bottom shells. To serve raw, place half the bottom shells with loosened muscles on bed of crushed ice, making sure not to spill precious juices contained in shells. In small bowl combine shallots, chives, vinegar, and pepper. Stir to blend. Top each oyster with a small spoonful of minced shallot mixture and a little caviar.

Baked topping
To bake remaining oysters, preheat oven to 375F. Stir garlic and parsley together in small bowl. Place remaining oysters with loosened muscles on baking tray, making sure not to spill precious juices contained in the shells. Sprinkle a little garlic mixture over each. Season with salt and paprika, and drizzle with melted butter. Bake in preheated oven for 20 minutes. Squirt with fresh lemon juice and serve immediately.

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