First of all, don’t be scared. I am fully aware of the giant crazy-looking oysters on your screen. I put them there.
Before you get all upset—I have to tell you something.
I’m not a seafood person.
I don’t enjoy sushi… not the raw fish type… I’m one of those California-Roll-Sushi-Eaters that real sushi lovers scoff at. It doesn’t help that I’m half Japanese either, does it? I feel that I may just confuse people.
Although… I will happily eat some smoked salmon or a grilled fish taco…I might even muster up the courage to eat dungeness crab… if I don’t have to look it in the face while it’s being prepared.
I guess I’m just not a fishy-fish kind of girl—does that make sense?
Maybe I’m developing some kind of complex about this. I’m a foodie, I live on the West Coast, and I have access to some of the loveliest culinary confections that the Pacific Ocean has to offer. What’s the dealio? I keep hoping that maybe I’ll grow into it—the taste of seafood, that is. I keep thinking, oh one day, I’ll be one of those fabulous hip girls wearing a fadora (are those still in?) and black skinny jeans (curvy girls CAN wear skinny jeans, you know) eating Uni like I was born to do it.
…nope. Not yet.
So, what’s a girl who has some irrational fear of anything of the fishy, briney, or aquatic persuasion doing talking about OYSTERS on her food blog? Let me just say two things:
1. When I was sixteen, my brother brought me to the local farmers’ market. He marched right up to a stand selling fresh oysters and asked me “do you want to try one?”. Hoping not to look like a total wuss, I said yes, and to my horror, ate a RAW oyster (oh my god don’t gag, don’t gag). It wasn’t my cup of tea, but then again, it wasn’t terrible. In fact, I could see why some people go gaga over oysters. So I filed oysters under “seafood that’s not preferable but definitely not awful” folder in my crazy-food-brain. It’s all in my head, really, it is.
2. This weekend, Tyler and I went on a day-trip to Point Reyes. It’s a lovely area, crazy-beautiful and charming. We went to Cowgirl Creamery, ate far too much cheese, went on a windy drive to a super cool lighthouse, and finally, to Drake’s Bay Oyster Farm. I ate a raw oyster, AGAIN you guys-again. And again, I was stricken with a fear that seemed even MORE irrational to me this time around. This is a delicacy. Why am I wigging out over it? …again. All in my head, really.
What I learned from these two experiences:
Oysters are a delicacy that many people love.
I am only freaked out by oysters because of my own crazy-brain, not because they are undesirable
Part of the reason I get all crazy about oysters is the texture-very unique.
So: what’s the solution. I’ll tell you what: garlic and butter. What could go wrong?
Off we go.
Roasted Oysters with Butter and Garlic
If you’ve never dealt with oysters before, please take note that you will need a special utensil for shucking them. Also, please be very, very careful. Protect your hands with either a metal mesh glove or at the very least, a thick kitchen towel. Click here to view a video on how to shuck an oyster.
6 Medium to Large Oysters, Shucked
4 Tbs Butter
1 Clove of Garlic, minced
1. Preheat the oven to 450°
2. In a small saucepan over medium heat, melt the butter. Add the garlic, stir, continue cooking for about 2 to 3 minutes, and then remove from the heat.
3. Arrange the Oysters in a single layer in a shallow baking pan (keep them on ice or in the
fridge up until this point).
4. Place a spoonful of the garlic-butter into each oyster.
5. Place in the oven for 5 to 7 minutes.
6. Remove from the oven and garnish with some grated Parmesan Cheese and a lemon wedge.
There you have it! You want a little hot sauce on those suckers? Do it. Cocktail Sauce? Encouraged.
Roasting the oysters changes their texture game like crazy. All of a sudden, they are no longer slippery—now they are hot, buttery, and creamy (I know…)
Give it a try!
Yum Foodie Foodie!