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Chef’s RECIPE@ホーム

Oyster genovege

Raw Seafood (Sashimi)

Snack or Appetizer

Sparkling Wine

Wine

Try Italian-inspired baked oysters!

Processed seafood used

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

  1. Make genovese sauce. Place all ingredients except parmesan cheese for topping in a food processor. Blend it until smooth.
  2. 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.
  3. Preheat oven to 250℃.
  4. Open shells and pour some sauce over oysters. Sprinkle some parmesan cheese (listed for topping) on top.
  5. Bake them in preheated oven until cheese is browned.

Remarks

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