Xinh’s Baked Oysters on the Half Shell

march13_baked oystersrecipe courtesy Xinh’s Clam and Oyster House
serves 8 as an appetizer | start to finish: 35 minutes
from Edible Seattle March/April 2013

These exceptional baked oysters are a fine reminder why gastronomes should care deeply about the state of the ocean. Closely watch the oysters so they don’t burn. Xinh says that this dish may be well received by people who are timid about eating oysters.



2 dozen fresh oysters, in the shell
4 cloves garlic, peeled
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/2 cup green onion, coarsely chopped
1 cup grated parmesan cheese, divided use
1/2 red pepper, coarsely chopped
1/4 cup butter, softened
1/2 cup onion, coarsely chopped
Juice of 1 lemon
Salt and pepper to taste
1 tablespoon dried basil

Place whole oysters on a baking sheet and bake in 420 degree oven for 10 minutes, or just until they are all open. Open the shells and cut the meat away from the shell—a flexible-fabric oven mitt is useful in this step.

Preheat the oven broiler and place the oven rack on the top setting. Combine all other ingredients, except for 1/2 cup parmesan, into a blender and blend to a coarse meal consistency.

Place each oyster in a bottom shell (the cupped side of the shell) and arrange on a baking sheet. Sprinkle 1 teaspoon of the blended mixture on top of each oyster and then sprinkle with the remaining parmesan cheese.

Broil only until oysters are light brown and cheese has melted, 5-10 minutes. Serve hot.

gluten-free (with gluten-free soy sauce)

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