“Caprese” Grilled Oysters Rockefeller
SERVES: 6-8
PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
COURSE: Starter
Another delightful way to enjoy our fresh oysters! The robust sweetness of the sundried tomatoes combined with the freshness of fresh basil creates a unique “caprese” to complement the briny oysters perfectly.
Ingredients
- 2 dozen oysters
- 3 Tbsp olive oil
- 1 cup panko breadcrumbs
- 1/4 cup Citarella sundried tomatoes, minced
- 1/4 cup fresh basil, minced
- 1 tsp lemon zest
- Salt and pepper, to taste
- Olive oil, for serving
- Rock salt, for serving platter *optional’; will just help oysters stay in place.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Shuck oysters or ask us to shuck them for you at our seafood counter!
- In a bowl, mix together olive oil, panko, sundried tomatoes, basil, and lemon zest. Stir to combine and season with salt and pepper.
- Spoon panko mixture onto oysters. Grill oysters with lid closed for 5 minutes, then 2 minutes with the grill open.
- Place rock salt on serving platter and place hot oysters onto platter. Drizzle with olive oil and enjoy!
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