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. 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
Jarred 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
Shallot
1 Tbsp, chopped, minced
Jalapeño pepper
2 tsp, minced
Uncooked oyster
12 medium
Lemon
¼ item(s), large, 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
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