Baked Belon Oysters in Seaweed Butter
Published March 12, 2013
- Total Time
- 55 minutes
- Rating
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Ingredients
FOR THE SEAWEED BUTTER (MAKES 1 CUP)
1 sheet nori seaweed
1 cup (2 sticks) unsalted butter, room temperature
Finely grated zest of half a lemon
3 tablespoons lemon juice
1 tablespoon salt
1 teaspoon black pepper
FOR THE OYSTERS
1 ½ inch square of dried wakame seaweed
¼ cup fresh bread crumbs
1 teaspoon olive oil
12 Belon oysters, opened, top shells discarded
Wedge of lemon
2 radishes, finely shredded on a grater
Nutritional analysis per serving (4 servings)
11 grams carbs; 197 milligrams cholesterol; 552 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 30 grams saturated fat; 51 grams fat; 1 gram fiber; 546 milligrams sodium; 15 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the seaweed butter: Heat oven to 250 degrees. Place the nori on a baking sheet and bake until crisp and fragrant, about 15 minutes. Break into pieces and grind to a powder using a spice grinder or mortar and pestle. Transfer to a mixing bowl and add the butter, lemon zest, lemon juice, salt and pepper. Mix until thoroughly blended.
- Step 2
On a sheet of parchment paper or plastic wrap, shape mixture into a small log about 1 ½ inches in diameter. Roll up, seal the ends and chill until firm. May be refrigerated for 1 week or frozen for up to 1 month.
- Step 3
Prepare the oysters: Heat a broiler, with a rack about 6 inches below heat. Place the wakame in a small bowl of hot water until rehydrated, about 10 minutes, then cut into 12 tiny squares; set aside. In a small skillet, toss the bread crumbs with the olive oil. Place over medium heat and stir until toasted, 2 to 3 minutes; remove from heat and set aside.
- Step 4
Arrange oysters on a rimmed baking sheet. Top each with a small knob (about ½ teaspoon) of seaweed butter and 1 teaspoon of the toasted bread crumbs. Place under broiler until warmed through and butter is bubbling, about 2 minutes. Carefully (shells will be hot) transfer to a serving platter, and garnish each oyster with a squeeze of lemon, a bit of radish and a square of wakame. Serve hot.
Private Notes