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OYSTERS BAKED ON ROCK SALT
(Serves 2)
For this recipe you will need:
- 12 oysters
- 4 cups rock salt
- 4 tablespoons butter
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1/4 cup cream, one quarter
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- Pinch nutmeg
- 1/2 cup Panko crumbs
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1/2 cup arugula, chopped
- Salt and pepper to taste
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Preheat the oven to 450°F.
Put the rock salt in a high-sided baking dish large enough to hold the oysters.
Open the oysters and arrange them on the rock salt in their shell with their liquid.
Melt the butter in a skillet and gently saute the onion and garlic until they are soft.
Sprinkle the flour in the pan and cook for 2-3 minutes.
Add the cream and stir until thickened.
Season with nutmeg and add the breadcrumbs, cheese and arugula.
Season with salt and pepper.
Top each oyster with a generous amount of the stuffing.
Bake 10-12 minutes until the tops are lightly browned.
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