The fruity yet mellow honeydew like flavor of the briny liquor matches exquisitely with the Chablis like minerality and aromas of the sea present in our Picpoul Blanc. Download Recipe PDF
Ingredients
12 fresh oysters such as Kumamoto cleaned and shucked
¾ cup panko bread crumbs
2 tablespoons butter melted
½ teaspoon garlic salt
½ teaspoon onion salt
¼ teaspoon tabasco
1 lemon cut into 6 wedges
Fresh tarragon or parsley chopped for garnish
How To Make
1
STEPS
Preheat oven to 425 F – Mix the bread crumbs, melted butter, garlic salt, onion salt and tabasco together in a bowl
2
Line a baking sheet with crumpled tin foil shaped to keep oysters upright
3
Clean and shuck the oysters
4
Place clean shucked oysters in foil lined baking sheet careful to retain their liquor
5
With a small spoon cover each oyster with the bread crumb mixture
6
Place the oysters in the oven and bake until the oysters begin to curl slightly and the bread topping is golden brown. About 8 to 10 minutes
