Recipe courtesy of The Post Chicken & Beer
Recipe courtesy of The Post Chicken & Beer
Baked Oysters
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- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 6 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 35 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 66 mg
- Sodium
- 361 mg
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 6 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 35 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 66 mg
- Sodium
- 361 mg
Ingredients
Garlic Butter:
Garlic Mojo:
Oysters:
Directions
Special equipment:
Food Processor- For the garlic butter: Mix together the butter, garlic puree, minced garlic, salt and pepper in a bowl with a rubber spatula.
- For the garlic mojo: Place the roasted garlic puree, lemon juice, balsamic, salt, thyme, garlic powder, pepper, lemon zest, jalapeño and 1/4 cup water into a food processor. Blend until smooth, about 2 minutes. With the processor is running, slowly add the oil, then turn off the processor. Add the green onions, then pulse the food processor until the onions are dispersed, about 7 times.
- For the oysters: Preheat a convection oven to 425 degrees F.
- Carefully shuck the oysters and arrange them on a baking sheet. Top each oyster in its shell with 1/2 teaspoon garlic butter and 1 teaspoon garlic mojo. Cover each oyster with about 2 teaspoons breadcrumbs. Bake until the oysters are cooked through and breadcrumbs are golden, 5 to 7 minutes. Arrange the cooked oysters on a serving plate and garnish with the lemon wedges.
