Baked Oysters and Shiitake Mushrooms Prep. Time 50 Minutes
INGREDIENTS:
24 large Willapa Oysters, 3 tablespoons Chinese Oyster Sauce, 3 tablespoons Hoisin Sauce, 3 tablespoons Ketchup, 1 Serrano Chile seeded and finely chopped, 24 fresh Shiitake Caps, 2 tablespoons Olive Oil, Rock Salt
PREPARATION: Mix Oyster Sauce, Hoisin Sauce, Ketchup and finely chopped Serrano Chile. Reserve. Open Oysters in microwave. Just open, don´t cook. Discard top shells. Cut meat from bottom shells and remove. Reserve. Rinse and dry bottom shells. Preheat oven to 350°F. Arrange bottom Oyster shells on bed of Rock Salt on ovenproof serving platter. Place 1 Shiitake Cap in each Oyster Shell. Just Shiitake Cap not stem. Brush with Olive Oil and small amount of Oyster Sauce mixture. Bake for 3 minutes. Roll Oysters in Oyster Sauce mixture coating each with sauce. Remove Shiitake Caps from oven and place an Oyster on each Shiitake Cap. Return to oven and bake for 5-7 minutes. Serve immediately.
24 large Willapa Oysters, 3 tablespoons Chinese Oyster Sauce, 3 tablespoons Hoisin Sauce, 3 tablespoons Ketchup, 1 Serrano Chile seeded and finely chopped, 24 fresh Shiitake Caps, 2 tablespoons Olive Oil, Rock Salt
PREPARATION: Mix Oyster Sauce, Hoisin Sauce, Ketchup and finely chopped Serrano Chile. Reserve. Open Oysters in microwave. Just open, don´t cook. Discard top shells. Cut meat from bottom shells and remove. Reserve. Rinse and dry bottom shells. Preheat oven to 350°F. Arrange bottom Oyster shells on bed of Rock Salt on ovenproof serving platter. Place 1 Shiitake Cap in each Oyster Shell. Just Shiitake Cap not stem. Brush with Olive Oil and small amount of Oyster Sauce mixture. Bake for 3 minutes. Roll Oysters in Oyster Sauce mixture coating each with sauce. Remove Shiitake Caps from oven and place an Oyster on each Shiitake Cap. Return to oven and bake for 5-7 minutes. Serve immediately.