Roasted Oysters with Chimichurri and Tomato-Corn Salad
Skip the shucking and use your oven to open your oysters naturally. Served with a spicy corn salad, these roasted oysters are a delicious dish reminiscent of summer clambakes.
- 1 tbs lemon juice
- 1 1/2 tbs olive oil
- 3-4 tbs water
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1/4 cup packed flat leaf parsley leaves chopped
- 1/2 cup packed cilantro leaves chopped
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1 cup halved grape tomatoes
- 2 tbs minced jalapeno
- 2 wedges lemon
- 3 tbs minced shallot
- 12 ct large oysters
- 1 cup cooked fresh or frozen corn
- Preheat oven to 500 degrees and place a large roasting pan on bottom in oven to heat. Combine chimichurri ingredients in a blender or food processor. Process until smooth. Toss together tomato-corn salad ingredients in a small bowl. Drizzle with 2 TB chimichurri and toss to combine.
- When ready to eat, remove hot pan from oven and pour in 1 cup of water, add oysters large or protruding side down and cover with foil. Return to oven to roast for 10-15 minutes or until oysters open. Remove oysters with a hot mitt and break off flat half.
- Mound 1 cup of salad on the center of each plate, surround with oysters on half-shells, drizzle with remaining chimichurri and serve.
For this recipe you need to buy live oysters with unblemished and uncracked shells. When you get them home, check oysters individually and discard any that smell “off” and/or don’t close when tapped. Scrub briefly under cold water to remove sand and store on a cookie sheet in the back of your refrigerator covered with a damp paper towel until ready to use. Use within 2 days of purchasing. You may want to purchase and cook a few additional oysters. Any that don’t open when cooked should also be discarded. You can also prepare the chimichurri sauce 2 days ahead.