Baked Stellar Bay Kusshi Oysters with Garlic Breadcrumbs and Oregano

Name: Baked Stellar Bay Kusshi Oysters with Garlic Breadcrumbs and Oregano
Yield: serves 4 as a first course
Ingredients: 1/4 cup Garlic Breadcrumbs (page 220); 3 cloves garlic, very finely chopped; 3 heaping tablespoons finely chopped fresh parsley; 1 tablespoon chopped fresh oregano; Grated zest of 1 lemon; 1 teaspoon kosher salt; Freshly cracked pepper; 24 Kusshi oysters; Rock salt; Juice of 2 lemons; Extra-virgin olive oil

December 14, 2011

I love broiling Kusshis not only because they have a lovely, delicate texture and a good brininess, but also because they have deeply cupped shells that hold both liquid and a lot of delicious breadcrumbs. Cherrystone clams would be a great substitute, and Totten Virginica, Barron Point, or Shigoku oysters would also work well, because they are the right size to hold up to the heat. Save tiny Kumomotos for eating on the half shell.

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