
Roasted oysters with chimichurri and tomato-corn salad
7
4
4
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
2
Difficulty
Moderate
Cooking oysters in the oven keeps them juicy and lets them open naturally. Served with a spicy corn salad-this dish is reminiscent of summer clambakes.
Ingredients
Cilantro
½ cup(s), chopped
Fresh parsley
¼ cup(s), flat leaf, chopped
Water
3 tbsp(s)
Olive oil
1½ tbsp(s)
Minced garlic
1 tsp(s)
Red pepper flakes
1 tsp(s)
Kosher salt
½ tsp(s)
Sugar
½ tsp(s)
Grape tomatoes
1 cup(s), halved
Cooked frozen yellow corn
1 cup(s), or fresh
Uncooked shallot(s)
1 tbsp(s), minced
Jalapeño pepper(s)
2 tsp(s), minced
Uncooked oyster(s)
12 medium, or large
Lemon(s)
¼ medium, 2 wedges