Wealthy in important minerals and nutritional vitamins, these simple baked oysters are certain to impress even probably the most discerning of friends at your subsequent banquet.
Elements
- 2 cups rock salt or raw rice, for lining the baking tray
- 1 dozen recent oysters, within the shell, shucked with lid on
- 8 tbs salted butter, softened, divided
- 3/4 cup panko breadcrumbs
- 2 tbs finely chopped chives
- 1 tbs lemon juice
- 1 tsp finely grated lemon zest
- Chopped recent parsley, to serve
- 4 wedges lemon, for serving
Technique
Step 1.
Preheat the oven to 220C and create a layer of rock salt on a rimmed baking tray (or substitute dry, raw rice. This may hold the oyster shells from wobbling).
Step 2.
Discard the highest shells and prepare the oysters with their liquid within the ready baking tray.
Step 3.
In a fry pan over medium warmth, soften half of the butter, add the panko crumbs and cook dinner, stirring, till the crumbs are flippantly browned.
Step 4.
In a bowl, mix the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest.
Step 5.
Prime every oyster with a scant teaspoon of the butter-and-chives combination after which sprinkle each with the buttered panko crumbs.
Step 6.
Bake the oysters within the preheated oven for about 8 to 10 minutes, or till the oysters are cooked by way of and the topping is golden brown.
Step 7.
Sprinkle with recent chopped parsley and serve with lemon wedges.
Makes 12
