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Roasted Bluepoint Oysters
Chef Amanda Freitag, formerly of Gusto – New York, NY
Adapted by StarChefs.com
December 2007

Yield: 4 Servings

Roasted Bluepoint Oysters from Chef Amanda Freitag, formerly of Gusto – New York, NY on StarChefs.comIngredients:

  • 16 oysters, shucked
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 Tablespoons extra virgin olive oil
  • 1 lemon, cut into chunks
  • 4-6 basil leaves, quartered

Method:
Place oysters in shell on a sheet pan.  Top each oyster with an equal amount of shallot, garlic and olive oil.  Roast the oysters in a broiler until they are just starting to plump and the edges are curling.

To Assemble and Serve:
Remove oysters and place on a platter with coarse sea salt (to prevent sliding). While the oysters are still warm, top with lemon and basil leaves.

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