Roasted Oysters with Chimichurri and Tomato-Corn Salad
4
Points® value
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
Shallots
1 tbsp(s), minced
Jalapeño pepper
2 tsp(s), minced
Uncooked oysters
12 medium, or large
Lemon
¼ medium, 2 wedges