Hey readers! Anthony here, or as I’m better known: The Primal Food Dude (Follow my cooking and Dad adventures on IG @theprimalfooddude).
I’m a chef, health coach and I happen to be married to the owner of this blog, The Northeast Ginger.
We are oyster fiends in this family, but with a pregnant wife, raw oysters are officially a no go.
This was my first attempt at roasted oysters (which are perfectly ok to consume while pregnant, since they’re fully cooked) and I have to say, I am pretty proud of how delicious they turned out.
THE PRIMAL FOOD DUDE’S ROASTED STUFFED OYSTERS
-12 raw oysters (I purchased the ones for this recipe from Whole Foods at $1.75 a piece. I used Wellfleet oysters. Purchase them the morning of, or the day before, and ask for them to be packed on ice. Store them in their packaging, ice and all, in a bowl in the fridge).
-4 Wasa whole grain sourdough crisp bread crackers (I love these, but any crispy cracker will do)
-1 lemon, zested and juiced
-1 tsp. garlic powder
-2 tbsp. butter, melted
-3 tbsp. grated Parmesan cheese
-1 tbsp. Fennel seeds
-1/2 tsp. Cayenne pepper
-1 tbsp. basil, chopped
-salt and pepper to taste
Step 1: preheat oven to 425 degrees. Then, shuck the oysters.
Here’s a great resource for learning how: Click here
Step 2: prep the stuffing.
Add butter to a skillet over a medium-low flame.
Crumble the Wasa crisp bread into small pieces and add to skillet once butter has melted. Add remaining ingredients, other than the oysters.
Cook, stirring frequently, until crumbs appear saturated with butter. Crumbs will be soft. Remove from heat.
Step 3: spoon crumb mixture into each oyster. Place stuffed oysters onto 9 x 13 cookie sheet. Bake for 10 minutes.
Step 4: serve immediately.