Roasted Oysters with Chimichurri and Tomato-Corn Salad

Name: Roasted Oysters with Chimichurri and Tomato-Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: South American,Central American
Ingredients: 1.5 Tbsp olive oil; 3 Tbsp water; 1 tsp minced garlic; 1 tsp red pepper flakes; 0.25 cup(s) fresh parsley flat leaf, chopped; 0.5 cup(s) cilantro chopped; 0.5 tsp kosher salt; 0.5 tsp sugar Tomato-Corn Salad; 1 cup(s) grape tomatoes halved; 1 cup(s) cooked frozen corn kernels or fresh; 3 tsp uncooked shallot(s) minced; 2 tsp jalapeño pepper(s) minced; 12 medium uncooked oyster(s) or large; 0.5 medium lemon(s) 2 wedges

SmartPoints® value per serving

Total Time

30 min

Prep

20 min

Cook

10 min

Serves

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

olive oil

1½ Tbsp

water

3 Tbsp

minced garlic

1 tsp

red pepper flakes

1 tsp

fresh parsley

¼ cup(s), flat leaf, chopped

cilantro

½ cup(s), chopped

kosher salt

½ tsp

sugar

½ tsp, Tomato-Corn Salad

grape tomatoes

1 cup(s), halved

cooked frozen corn kernels

1 cup(s), or fresh

uncooked shallot(s)

3 tsp, minced

jalapeño pepper(s)

2 tsp, minced

uncooked oyster(s)

12 medium, or large

lemon(s)

½ medium, 2 wedges

Instructions

Preheat oven to 500 degrees and place a large roasting pan on bottom in oven to heat.
Combine chimichurri ingredients in a blender or food processor. Process until smooth (chimichurri can be made up to 2 days before serving). Toss together Tomato-Corn salad ingredients in a small bowl. Drizzle with 2 TB chimichurri and toss to combine.
When ready to eat, remove hot pan from oven and pour in 1 cup of water, add oysters large/protruding side down and cover with foil. Return to oven to roast for 10-15 minutes or until oysters open. Remove oysters with a hot mitt and break off flat half.
Mound 1 cup of salad on the center of each plate, surround with oysters on half-shells, drizzle with remaining chimichurri, and serve.

Notes

For this recipe you need to buy live oysters with unblemished and uncracked shells. When you get them home check oysters individually and discard any that smell “off” and/or don’t close when tapped. Scrub briefly under cold water to remove sand and store on a cookie sheet in the back of your refrigerator covered with a damp paper towel until ready to use. Use within 2 days of purchasing. You may want to purchase and cook a few additional oysters. Any that don’t open when cooked should also be discarded.

Roasted Oysters with Chimichurri and Tomato-Corn Salad

Ingredients

Instructions

Notes

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