If you don't like oysters because of the raw factor, give this version a go! It's the perfect addition to a picnic or clam bake, or even just a light meal with a crisp glass of wine. This time of year, you can't go wrong with that!
Serves: 1 Time: 10 minutes Difficulty: SO easy
- 6 oysters, shucked
- 1 clove garlic, minced
- 1 tsp. crushed red pepper
- 1 T. butter
- olive oil
- lemon wedges for garnish
Preheat your broiler.
Shuck the oysters. I recommend covering the hand holding the oyster in an oven mitt or towel just to be safe. Carefully slide an oyster knife or paring knife under the lip of the oyster and apply pressure to pop the shell off. Scoop the knife around the oyster to release it from the shell. Place the meat in the deeper half of the shell, attempting to keep as much of the liquid, or "oyster liquor," in tact.
Place the oysters on a baking sheet. If you're having trouble stabilizing them, put down a layer of sea salt.
Top each oyster with a pinch each of garlic, red pepper and butter. Drizzle lightly with oil. Place under the broiler for five minutes.
Serve and squeeze the lemon over the oysters.