Oyster genovege
Try Italian-inspired baked oysters!
Processed seafood used
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三陸産 冷凍殻付き牡蠣8粒入
株式会社石巻フーズ(宮城県)
詳しくはこちら
Processed seafood used
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Brio Brio Bakery & CaféNaoko Shiode
Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.
- Servings
- 2
- Cooking time
- 30 minutes
- Total servings
- 2
- Cooking time
- 30 minutes
Ingredients
- Shelled oysters
- 4 pieces
- Basil
- 50g
- Salt
- a pinch
- Sugar
- 2 pinches
- Garlic
- 1/2 clove
- Lemon juice
- 10g
- Olive oil
- 50g
- Grated parmesan cheese
- 50g
- Grated parmesan cheese (for topping)
- some
Directions
- Make genovese sauce. Place all ingredients except parmesan cheese for topping in a food processor. Blend it until smooth.
- Make genovese sauce. Place all ingredients except parmesan cheese for topping in a food processor. Blend it until smooth. Rinse shelled oysters with water and place them on a plate. Cover with wrap and microwave for about 3 minutes until shell opens.
- Preheat oven to 250℃.
- Open shells and pour some sauce over oysters. Sprinkle some parmesan cheese (listed for topping) on top.
- Bake them in preheated oven until cheese is browned.