(Post by Avani)
A few months back, Jecques Pepin showed this very simple yet sophisticated recipe for baked oysters. On our recent trip to British Columbia, we bought fresh oysters and I remembered the recipe. This is my take on it since I didnt recall the exact details. The thing I definitely remembered was that oysters have a mild and delicate flavor profile, so we dont want to use too many ingredients to overpower them.
12 fresh oyseters, freshly shucked, in the shell
1 green onion, chopped
1 small jalapeno pepper. deseeded and chopped very fine
fresh lemon juice
Olive oil
Arrange the oysters on a baking sheet and drizzle with a couple of drops of olive oil per oyster. Sprinkle with a small pinch of jalapeno and green onions and a couple of drops of lemon juice. Bake at 350C for 4 minutes. Serve hot.
A lot of foodies claim to love raw oysters. I honestly didnt enjoy the experience. I thought I will be okay with the texture since I love sashimi, but overall it felt like seawater, sand and slime! But the baked oysters were amazing - the oven changes the texture completely and the mild jalapeno and lemon juice flavor neutralizes the saltiness of the oyster to make it a party in the mouth!!!
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