Photo of Roasted oysters with chimichurri and tomato-corn salad by WW

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. Just make sure to preheat the pan in the oven for the best results. We serve these with a spicy corn salad that's reminiscent of summer clambakes but any mixed green salad works really well. Consider leafy greens, shredded carrots, sliced hearts of palms, and diced avocado for a taste of Argentina.

Ingredients

Cilantro

½ cup(s), roughly chopped

Fresh parsley

¼ cup(s), flat leaf, roughly chopped

Water

3 Tbsp

Extra virgin olive oil

1½ Tbsp

Minced garlic

1 tsp

Crushed red pepper flakes

1 tsp

Kosher salt

½ tsp

Sugar

½ tsp

Grape tomatoes

1 cup(s), halved

Cooked frozen yellow corn

1 cup(s), or fresh corn kernels

Uncooked shallot(s)

1 Tbsp, minced

Jalapeño pepper(s)

2 tsp, minced

Uncooked oyster(s)

12 medium

Lemon(s)

¼ medium, cut into 2 wedges

Instructions

  1. Preheat oven to 500°F. Place a large roasting pan on bottom rack to heat.
  2. To make chimichurri, combine cilantro, parsley, water, oil, garlic, red pepper, salt, and sugar in a blender or food processor; process until smooth. In a small bowl, toss together tomatoes, corn, shallot, and jalapeno; toss with 2 tbsp chimichurri and set aside.
  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. Discard any oysters that do not open.
  4. Mound 1 cup of salad on the center of each plate, surround with oysters on half-shells, drizzle with remaining chimichurri, and serve.
  5. Serving size: 6 oysters, 1 cup salad, and a drizzle chimichurri

Notes

Buy live oysters with unblemished and uncracked shells. When you get them home, check your oysters individually and discard any that smell “off” and/or don’t close when tapped. Scrub the oysters briefly under cold water to remove sand and store them 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. Discard any that don’t open when cooked.