Oysters Weemo
Issue date:
February, 2010
Clay Weems for Louisiana Cookin
Servings:
Serves 2 - 1 dozen raw Gulf oysters on the half shell
- rock salt
- 3 ounces unsalted butter, melted
- Cajun seasoning, to taste
- 1/2 cup sliced white mushrooms
- 1/4 chopped fresh chives
- 1/4 cup shredded Parmesan cheese
- 1/4 cup Italian breadcrumbs
- finely julienned lemon zest for garnish
Recipe photo:
Pairings:
Markham Sauvignon Blanc “Napa Valley” Instructions:
Preheat oven to 375°F.
Assemble the oysters in their shells in a sided baking pan lined with rock salt. Pour the butter evenly over the oysters and sprinkle with Cajun seasoning. Add the mushrooms and chives in an even layer and bake for 10 minutes or until mixture is bubbling. Remove from oven. Increase the oven temperature to broil. Top the oyster mixture with Parmesan and breadcrumbs. Return to oven and broil until the top is browned, approximately 2 minutes. Garnish with lemon zest. Serve with French bread.
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