CookEat Recipe
Oysters in Shells with Curry
Fresh oysters baked in their deep shells under a golden curry-butter crumb topping.
Method
Steps
Step 1
Heat a conventional oven to 230°C (450°F). Scrub twenty-four large fresh oysters under cold running water. Discard cracked shells and any live oysters that fail to close when tapped. Open carefully with an oyster knife, keeping each oyster in its clean deep shell and removing any shell fragments.
Step 2
Arrange the deep shells stably on a large baking tray. Divide the teaspoon of salt and half teaspoon of paprika evenly over all twenty-four oysters.
Step 3
Knead the ounce of butter with the three tablespoons of plain cooked-bread crumbs and half teaspoon of curry powder. Divide this mixture evenly over all the oysters.
Step 4
Bake for about twenty minutes as a guide, checking from ten minutes onward. Continue until each oyster reaches at least 74°C and the topping is nicely golden; the colour and time alone do not establish doneness.
Step 5
Transfer the hot shells carefully to a large warm platter lined with a folded napkin and serve promptly. Keep the serving napkin out of the oven.
Cooked it? Rate it.
Cooked 0 times