Matthew's Malibu Oysters
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
8 large
Oyster (bbq size)1 cup
Mayonnaise1 tbsp
White Wine Vinegar2 tbsps
Parmesan1
Salt1 tsp
Cayenne Pepper1 tsp
Ground White Pepper2 tsps
Olive Oil2 tbsps
Red Bell Pepper (finely diced)2 tbsps
Red Onion (finely diced)1.5 cups
Baby Spinach170 g
Havarti Cheese (sliced)Directions:
1
Preheat a grill to high
2
Preheat the oven to 500 degrees F
3
Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell
4
In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper
5
Stir to combine, and then stir in the fried potato sticks
6
In a small saute pan, add the olive oil and heat over medium-high heat
7
Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt
8
Adjust seasoning, to taste
9
Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture
10
Top with the havarti and place on a baking sheet lined with a layer of rock salt
11
Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes
12
Let cool enough to handle, and then serve right away