A Quintessential Valentine’s Day Seafood Recipe

Roasted Oysters

The Greek goddess of love, Aphrodite, sprang forth from the sea on the shell of an oyster, giving birth to the term “aphrodisiac.” The food more legendary than any other for being an aphrodisiac is, of course, the oyster.

The following recipe for roasted oysters promises a buttery, creamy, meal with few ingredients and stress-free meal prep.

https://www.snappersfish.com/post/a-quintessential-valentine-s-day-seafood-recipe

Ingredients:

• Two dozen oysters

• Eight Tablespoons of Butter

• ¼ cup of chopped parsley

• One and a half tablespoons of lemon zest

• Two tablespoons of chopped shallots

• Sea Salt and Black Pepper

• A buttery baguette

  
  

Directions:

1. Using a food processor or blender to create a creamy mix, combine the butter, parsley, lemon zest, roasted garlic, shallots, black pepper, and a dash of sea salt. Try a mouth-watering taste for a preview of what’s to come.

2. Preheat the oven to 375º F.

3. While the oven is heating, prep the oysters. Scrub your oysters in cool water until they are clean.

4. Half the oysters using an oyster knife. Place them on a baking sheet one shell apart. (New to working with oysters? Details on shucking oysters are below.)

5. For delectable creaminess, dollop about one TBSP of lemon garlic butter onto each oyster.

6. Roast the oysters in the preheated oven for 8 to 10 minutes and serve. You know the roasted oysters are ready when the butter has melted completely, saturating the shell.

7. (Optional) Pair with crisp champagne, a great match with the world’s most famous aphrodisiac.

   
   

How to Shuck Oysters

Supplies needed to shuck oysters are:

• Nipper pliers, which are available at hardware stores

• Oyster knife

• Tea towel

• After cleaning your fresh, well-chilled oysters, hold an oyster flat with the rounded side down.

• Use the nipper pliers to break off the oyster’s thin brittle end. This will expose an opening to the inside.

• Place the oyster inside a tea towel that has been folded to make a pad. Leave the oyster hinge exposed. At the hinge, insert the oyster knife and twist, which will pop the hinge. Remove the top shell.

• Holding the oyster level so that juices aka brine can be retained, run the oyster knife under the meat. This releases the muscle from the shell. Do not spill the brine inside the shell because it adds the fresh and salty aroma of the sea.