Baked Belon Oysters in Seaweed Butter

Name: Baked Belon Oysters in Seaweed Butter
Total time: 55 min
Yield: 4 servings
Ingredients: 1 sheet nori seaweed; 1 cup (2 sticks) unsalted butter, room temperature; Finely grated zest of half a lemon; 3 tablespoons lemon juice; 1 tablespoon salt; 1 teaspoon black pepper; 1 1/2 inch square of dried wakame seaweed; 1/4 cup fresh bread crumbs; 1 teaspoon olive oil; 12 Belon oysters, opened, top shells discarded; Wedge of lemon; 2 radishes, finely shredded on a grater

Recipe from Andrew Carmellini

Adapted by Jeff Gordinier

Total Time: 55 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

For the Seaweed Butter (makes 1 Cup)

1sheet nori seaweed
1cup (2 sticks) unsalted butter, room temperature
Finely grated zest of half a lemon
3tablespoons lemon juice
1tablespoon salt
1teaspoon black pepper

For the Oysters

1½inch square of dried wakame seaweed
¼cup fresh bread crumbs
1teaspoon olive oil
12Belon oysters, opened, top shells discarded
Wedge of lemon
2radishes, finely shredded on a grater

Ingredient Substitution Guide

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Preparation

Step 1
Make the seaweed butter: Heat oven to 250 degrees. Place the nori on a baking sheet and bake until crisp and fragrant, about 15 minutes. Break into pieces and grind to a powder using a spice grinder or mortar and pestle. Transfer to a mixing bowl and add the butter, lemon zest, lemon juice, salt and pepper. Mix until thoroughly blended.
Step 2
On a sheet of parchment paper or plastic wrap, shape mixture into a small log about 1½ inches in diameter. Roll up, seal the ends and chill until firm. May be refrigerated for 1 week or frozen for up to 1 month.
Step 3
Prepare the oysters: Heat a broiler, with a rack about 6 inches below heat. Place the wakame in a small bowl of hot water until rehydrated, about 10 minutes, then cut into 12 tiny squares; set aside. In a small skillet, toss the bread crumbs with the olive oil. Place over medium heat and stir until toasted, 2 to 3 minutes; remove from heat and set aside.
Step 4
Arrange oysters on a rimmed baking sheet. Top each with a small knob (about ½ teaspoon) of seaweed butter and 1 teaspoon of the toasted bread crumbs. Place under broiler until warmed through and butter is bubbling, about 2 minutes. Carefully (shells will be hot) transfer to a serving platter, and garnish each oyster with a squeeze of lemon, a bit of radish and a square of wakame. Serve hot.