Broiled Porcini Oysters
Quick broiled oysters with porcini, garlic, basil and maple garlic finish. Grill-friendly appetizer, ready in minutes.
This recipe can work well over a grill too. These broiled oysters also make for a great amuse bouche.
Yield: One or two dozen oysters
- Shuck oysters, top each with 1/2 tsp oil, 1/2 tsp minced garlic, 1/2 tsp shredded basil and 1/8 tsp porcini powder.
- Broil or grill about 3 minutes until edges curl and the topping bubbles; finish with maple garlic seasoning.
- Try added cheese or breadcrumbs before broiling, and prep shells ahead to save time.
Preparation Instructions:
Shuck oysters and place on the half shell in an oven tray. Combine oil, garlic, basic and mushroom powder in a bowl and add a teaspoon to each oyster. Broil at 350 for three minutes. Serve on crackers or crostini with Gateway to the North Maple Garlic seasoning to finish.
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More About This Recipe
Try adding shredded cheese or bread crumbs on top before placing them in the broiler.
Frequently Asked Questions
Can I cook these oysters on a grill instead of broiling?
Yes. Place oysters on the half shell directly on a clean grill rack or on a tray, cover, and cook until the topping bubbles and the edges curl, about 3 minutes. Watch them closely since grill heat can vary.
How many oysters does this recipe make and how much topping per oyster?
The recipe scales to 12 to 24 oysters. Use about 1/2 teaspoon olive oil, 1/2 teaspoon minced garlic, 1/2 teaspoon shredded basil and 1/8 teaspoon porcini powder per oyster.
Do I have to use porcini mushroom powder?
No. Porcini powder adds a deep mushroom flavor but you can substitute other mushroom powders, finely ground dried porcini rehydrated and minced, or omit it and use extra basil or a pinch of smoked paprika.
What is the best way to shuck oysters safely?
Keep oysters cold and use a towel or glove to hold each shell. Insert an oyster knife at the hinge, twist to pop it open, then slide the knife under the top shell to cut the muscle. Keep the oyster level so you do not lose the liquor.
How can I prepare parts of this recipe ahead of time?
You can shuck the oysters and make the topping mixture in advance. Keep shucked oysters on ice covered with plastic wrap and refrigerate for a few hours. Add the topping and broil just before serving.
How do I know when the oysters are done?
They are done when the edges of the oyster begin to curl slightly and the topping is hot and bubbling, usually about 2 to 4 minutes under high broiler heat.
What are good topping variations?
Try shredded Parmesan or mozzarella, a light sprinkling of breadcrumbs, a dab of compound butter, lemon zest, chopped parsley, or a finishing sprinkle of the Gateway to the North Maple Garlic seasoning for a sweet savory note.
Can I cook these oysters on a grill instead of broiling?
Yes. Place oysters on the half shell directly on a clean grill rack or on a tray, cover, and cook until the topping bubbles and the edges curl, about 3 minutes. Watch them closely since grill heat can vary.
How many oysters does this recipe make and how much topping per oyster?
The recipe scales to 12 to 24 oysters. Use about 1/2 teaspoon olive oil, 1/2 teaspoon minced garlic, 1/2 teaspoon shredded basil and 1/8 teaspoon porcini powder per oyster.
Do I have to use porcini mushroom powder?
No. Porcini powder adds a deep mushroom flavor but you can substitute other mushroom powders, finely ground dried porcini rehydrated and minced, or omit it and use extra basil or a pinch of smoked paprika.
What is the best way to shuck oysters safely?
Keep oysters cold and use a towel or glove to hold each shell. Insert an oyster knife at the hinge, twist to pop it open, then slide the knife under the top shell to cut the muscle. Keep the oyster level so you do not lose the liquor.
How can I prepare parts of this recipe ahead of time?
You can shuck the oysters and make the topping mixture in advance. Keep shucked oysters on ice covered with plastic wrap and refrigerate for a few hours. Add the topping and broil just before serving.
How do I know when the oysters are done?
They are done when the edges of the oyster begin to curl slightly and the topping is hot and bubbling, usually about 2 to 4 minutes under high broiler heat.
What are good topping variations?
Try shredded Parmesan or mozzarella, a light sprinkling of breadcrumbs, a dab of compound butter, lemon zest, chopped parsley, or a finishing sprinkle of the Gateway to the North Maple Garlic seasoning for a sweet savory note.
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