Bring Mr. Bean's oysters to your home. I used to have one oyster with enoki mushrooms and melted cheese on top in this Japanese restaurant called 'Rakuzen'. Now with Whitsable rock oysters, I can order 12 extra extra large oysters with a price that is cheaper to eat at home than in restaurants. Well this included lots of effort cleaning and shucking the oysters so you might need an extra hand to help you if this would be the first time shucking oysters.
Rock oysters (the one I got) - They have cupped shells and they don't have a clear line for you to find the place to start shucking your oysters. The texture of the meat is softer than native oysters.
Native oysters (also sold on the Whitsable site) - They have flatter shells and they have a firmer texture.
I baked the oysters with manchego cheese, parsley and breadcrumbs then topped them with some shichimi togarashi (Japanese 7 spice blend mix). With inspiration from that oyster I tried in 'Rakuzen', I also put some Japanese kewpie mayo as a base for some of the oysters topped with panko breadcrumbs.
Panko breadcrumbs was an idea to give a contrast in texture and more fun to the soft oyster meat! You have to try this.
Oysters
I ordered XXL Whistable Rock oysters! Each of them is about the size of one coke can.
Link to order oysters and you can also buy oyster shucking gloves and knives from them:
you can also buy oyster shucking gloves and knives from them
Cleaning oysters
Place oysters in cold water. Discard any oysters that have been opened as it won’t be fresh.
Scrub any dirt and mud off of the oysters.
Cheese
Queso manchego P.D.O. cheese has got a nuttier flavour. Below is a substitute if you don't have it!
Substitute
cheddar cheese chunks/parmesan grated or in chunks will work well
Link to the video version!
Total time: 15 minutes cooking but 1 hour cleaning!
Makes 12 baked oysters
Ingredients:
12 XXL Whitsable Rock oysters
87g Queso manchego P.D.O. cheese
1/2 cup panko breadcrumbs
2 sprigs of fresh parsley
1/2 cup Japanese kewpie mayo
1 lemon (sliced to 8 wedges)
2 tsp shichimi togarashi/chilli flakes (optional)
2 tsp dried parsley (optional)
Method:
Clean oysters.
Preheat the oven at 200C.
Slice some Queso manchego P.D.O. cheese into thin rectangles and place 2 to 3 slices on top of the oysters’ meat. Break up some parsley leaves from its sprigs and place them on top of the cheese followed by some Panko breadcrumbs. If oyster type number 2, top the oyster meat with Japanese kewpie mayo then followed by some Panko breadcrumbs.
Bake in the oven for 10 minutes at 200C.
Top the baked oysters with shichimi togarashi, dried parsley and lemon juice.
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