Oysters Oreganata is a baked dish that traditionally uses breadcrumbs to create the topping. Our chef adapted the recipe using coconut flour. Baked until golden brown on top, you will never know that there is no bread. Delicious!
Oysters are packed with iron, calcium, potassium, magnesium, zinc and Vitamin B-12. Some people may be intimidated by preparing oysters, but they are actually very simple to prepare. It is important to examine the oysters you have purchased. Throw away any that have broken shells. If you see one that is open, tap on the shell. If it closes that means it is alive and healthy. If it doesn’t close, throw it away! At the same time if you are serving Steamed Oysters and there is one that doesn’t open, throw it away!
- 1 dozen fresh live oysters in shell
- 2 T. minced fresh garlic
- 6 T. olive oil
- 2 T. fresh or dry oregano
- 4 T. chopped fresh parsley
- ½ cup chicken stock
- ½ cup coconut flour
- Heat olive oil in a small pan, sweat garlic, add oregano, parsley and chicken stock.
- Add coconut flour until a soft puree is formed.
- Using oyster knife, pry open the oysters and loosen meat with the knife. Discard top shells.
- Lay the oysters out on a baking tray.
- Spoon a tablespoon or two of puree over each oyster and pack in on with your hand.Put a little water in the bottom of the tray to keep the oysters moist and bake in a 450 oven until oysters are cooked and turning golden brown. Serve hot.