Wood-Roasted Oysters with Two Toppings
The smokey flavor of the roasted oysters is highlighted by the lemon and aoli toppings. An earthy and delicious preparation, oyster lovers will be delighted.
Wood chips, as needed
1⁄4 cup olive oil
2 tbsp. butter, melted
3 tbsp. parsley, finely chopped
1 tbsp. each cilantro, basil and mint, finely chopped
2 tbsp. red wine vinegar
1⁄4 cup prepared lemon aïoli
1 dozen large, fresh oysters
1. Soak wood chips in water approx. 20 min; spread on a sheet pan.
2. In a food processor, combine oil, herbs and vinegar; whisk in melted butter.
3. On a separate sheet pan, arrange shucked oysters on a bed of rock salt. Top oysters, alternately, with herb drizzle or lemon aïoli. Place on rack in oven above wood chips and bake at 450° F until shells open. Serve with additional herb drizzle and aïoli, if desired.