烤牡蛎,甜蜜的中心和almost-crispy褐色边缘,是一个美妙的方式为牡蛎,特别是对于那些可能会发现生蚝的想法有点…。这些服务有硬皮面包吸收任何额外的大蒜黄油。

是4

准备时间:15分钟

烹饪时间:10分钟

1. 皮和肉的大蒜。把大蒜和黄油放在一个中等大小的碗里。热情的热情或磨泥1茶匙柠檬到碗(删除只明亮的黄色热情,独自离开了苦白髓下面)。柠檬切成两半,挤1汤匙柠檬汁的碗里。把剩余的柠檬放在一边。
2. 把叶子从欧芹茎。肉茎的叶子和丢弃。将切碎的香菜添加到碗里。加入辣椒和黑胡椒粉。用叉子将一切混搭在一起,备用。
3. 牡蛎壳。*Discard the top shells and keep the oysters in the deeper bottom shells. Place the shucked oysters on a rimmed baking sheet or in a baking dish (you can fill it with rock salt to help keep the shells steady or use bits of tin foil to the same effect). Dot the butter mixture evenly on the oysters.
4. 热烤焙用具。从热烤牡蛎,大约5英寸,直到牡蛎的边缘开始旋度和黄油是泡沫,5到7分钟。为热。

*如果你以前没有生蚝,不要担心!不是棘手。买一些额外的练习。如果你想尝试,剥去他们自己,首先看牡蛎。绝大多数的牡蛎会有一个凹的,平的一面。与平边举行牡蛎(保护你的手用破布或旧的微波炉手套)。你可能更喜欢牡蛎在平坦的表面工作,拿稳它,插入刀。尝试两种方法,看哪个方向感觉更容易,更安全,更自然。凹的一侧将牡蛎和液态而你毫无价值的东西。现在寻找贝壳的铰链,点加入了更严重的方式,只是在一起的牡蛎肌肉。 Some people jab the knife—an oyster shucking knife is ideal but any thin-edged strong instrument will work (a screwdriver isn’t a terrible choice)— in right at the hinge. It's often easier to insert the knife between the shells near the hinge. Get the knife into the hinge and "pop" it open by twisting the knife blade. Sometimes just twisting the knife after you put it in between the shells will do it, other oysters are more stubborn and you'll need to work the knife fairly far in to be able to angle it to be able to get enough leverage to "pop" that hinge. Still sound like too much? Go ahead and ask your fishmonger to shuck them for you