Roasted Oysters with Chimichurri and Tomato-Corn Salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
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
Instructions
1
Preheat oven to 500 °F and place a large roasting pan on bottom in oven to heat.
2
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.
3
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.
4
Mound 1 cup of salad on the center of each plate, surround with oysters on half-shells, drizzle with remaining chimichurri, and serve.
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