Flat Oysters under the grill
(Photo@TheFoodTraveller.com - Nikon D200)
I am in the mood of simply things. Therefore, here is another simply but delicious recipe. Grilled oysters a-la-mussels, but with coriander, saffron and basil. A refreshing seasoning which well goes with the sweetness of the flat oysters. Mmm ... wish we had them today and not last Saturday!
Serves: 2 as main course or 4 as starter
FlexiPoints: 2.5 or 1
Suggested wine: oysters call a low-dosage champagne also in this case due to the refreshing coriander and basil mix.
Special equipment: something to open the oysters
Ingredients:
12 flat oysters
2 tbsp finely shopped coriander
10 leaves of basil
4 tbsp bread crumbs (white if possible)
3 tbsp (fruity) olive oil
2g saffron
Olive oil and pepper to taste
Ingredient note: none
How-to:
1. Leave the saffron with the oil for 20’. In the meantime, finely chop the herbs and mix them with the bread crumbs. Season with some pepper.
2. Open the oysters keeping the juice. Leave the oyster attached to the deeper shell and discard the other. Place the oysters (shell down) on an oven tray.
3. Filter the juices through a sieve and add it to the bread crumbs. Stir in the oil as well. Mix well. Distribute the mix on top of the oysters and level with a spatula.
4. Season with some oil and put under an hot grill for 5’-8’ or until the bread crumb mix has golden. Serve immediately.
Serves: 2 as main course or 4 as starter
FlexiPoints: 2.5 or 1
Suggested wine: oysters call a low-dosage champagne also in this case due to the refreshing coriander and basil mix.
Special equipment: something to open the oysters
Ingredients:
12 flat oysters
2 tbsp finely shopped coriander
10 leaves of basil
4 tbsp bread crumbs (white if possible)
3 tbsp (fruity) olive oil
2g saffron
Olive oil and pepper to taste
Ingredient note: none
How-to:
1. Leave the saffron with the oil for 20’. In the meantime, finely chop the herbs and mix them with the bread crumbs. Season with some pepper.
2. Open the oysters keeping the juice. Leave the oyster attached to the deeper shell and discard the other. Place the oysters (shell down) on an oven tray.
3. Filter the juices through a sieve and add it to the bread crumbs. Stir in the oil as well. Mix well. Distribute the mix on top of the oysters and level with a spatula.
4. Season with some oil and put under an hot grill for 5’-8’ or until the bread crumb mix has golden. Serve immediately.
Labels: main course, shellfish, starter
posted by The Food Traveller at 10:11 PM
4 Comments:
really really great! I love these oysters... simple, but delicious! I's what I'm looking for. I'm sure I'll try to cook them. Bravo!
In inglese!
Thanks! I actually really liked your green pasta, I wish I could find it here.
next time you go to naples or in the nearby (sei di quelle zone?), you can look for it... I am sure you'll find it. anche se la pasta di gragnano è forse migliore, eh?
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