|Ingredients||Seafood, Beverage Alcohol|
|Day Part||Dinner, Snack|
|Menu Part||Appetizer/Small Plate|
The smokey flavor of the roasted oysters is highlighted by the lemon and aoli toppings. An earthy and delicious preparation, oyster lovers will be delighted.
Wood chips, as needed
1⁄4 cup olive oil
2 tbsp. butter, melted
3 tbsp. parsley, finely chopped
1 tbsp. each cilantro, basil and mint, finely chopped
2 tbsp. red wine vinegar
1⁄4 cup prepared lemon aïoli
1 dozen large, fresh oysters
1. Soak wood chips in water approx. 20 min; spread on a sheet pan.
2. In a food processor, combine oil, herbs and vinegar; whisk in melted butter.
3. On a separate sheet pan, arrange shucked oysters on a bed of rock salt. Top oysters, alternately, with herb drizzle or lemon aïoli. Place on rack in oven above wood chips and bake at 450° F until shells open. Serve with additional herb drizzle and aïoli, if desired.