It’s Pride Day today and for some reason I am feeling lucky. I just bought $80 worth of raffle tickets from a church festival and fundraising event in San Jose. If I win, I will be $10,000 richer! But I feel more lucky because I finally found a local source of my all-time favorite Philippine seaweed, ararusep, or grape seaweed. Now I don’t have to cross the Pacific Ocean to partake of it.
But this recipe is really about baked oysters. One of my Facebook friends posted a photo of baked oysters last week and I promised myself to prepare some before the end of this weekend. So, here it is! Enjoy.
1 dozen oysters on half-shell, or 1 dozen shucked oysters with their liquor
3 cloves garlic, peeled and crushed
1/3 tsp crushed red pepper flakes
1 cup oyster liquor
1/3 cup Panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup white wine
1 dash Tabasco
1/2 tsp thyme
3 tbsps Olive oil
1/3 cup green onions, chopped
In a small sauce pan, heat 1 tbsp Olive oil, white wine, garlic, red pepper and Tabasco. Add in oyster liquor and bring to a quick boil. Remove pan from heat. In a small bowl, mix 2 tbsps Olive oil, bread crumbs, cheese and thyme. Place oysters on half shells on a baking sheet, or shucked oysters in individual ramekins. Spoon sauce over oysters and then top with a heaping spoonful of the topping. Pre-heat oven to 500 degrees. Bake oysters for about 5-7 minutes or until top becomes golden brown. Serve warm and garnish with fresh green onions. For my part, I partnered the dish with grape seaweed ( ararusep) with fresh tomatoes!