Oysters Three Ways
Elevate your oyster game with these broiled and raw oysters finished three ways, featuring bold Asian-inspired flavors and luxe umami oils.
This recipe pairs warm, garlic-Parmesan broiled oysters with chilled raw oysters topped with Asian pear mignonette, gochugaru oil, shoyu, and mushroom oil for a contrast in texture and temperature. It’s a perfectly approachable appetizer for dinner parties, holidays, or any seafood-forward menu.
Asian pear mignonette, scallion, and gochugaru oil
Shoyu, mushroom oil, chive, sesame
Broiled oysters with garlic Parmesan breadcrumbs
Ingredients
Start by preparing your salt. You will use this to broil the oysters and serve them. Fill a large container with salt and add enough water until the salt clumps together like wet sand. Set aside.
Then prepare your pear mignonette by combining the pear, scallion whites, rice wine vinegar, sugar, and a pinch of salt. Set aside to marinate while you prepare the rest.
Next, make your garlic baked oyster topping. In a small bowl, combine the breadcrumbs, half of the parsley, garlic oil, a pinch of salt, and a few cracks of black pepper.
Place a thick line of salt on a baking tray, and place 4 oysters in it so they don’t tip/move around. Top those oysters generously with the breadcrumb topping, followed by the Parmesan. Broil for 3-5 minutes, until golden brown. When they finish, top with the remaining parsley and lemon zest.
While those broil, quickly prepare a larger tray for serving by filling it with the remaining salt. Make more if needed. Place all of the oysters, including the broiled ones, on the salt tray in a grid so they stay upright.
To four of the oysters, add the pear mignonette, a few scallion greens, and gochugaru oil.
To the remaining four oysters, gently brush shoyu over the top, and finish with a few drops of mushroom oil, a chive baton, and a few sesame seeds
Serve immediately so the raw oysters are still cold, and the broiled oysters are still warm.
