When we came back from our last trip to Qualicum Bay on Vancouver Island, we brought a bunch of oysters home that we plucked from the beach ourselves. Ah, the memories. These babies were huge, and every time I think about them, I long for more. They were a delight to discover, harvest and, of course, eat.
What to do with the oysters we brought home?
We thought about one of the recipes my father is most proud of, which is his recipe for baked mussels. He prepares a bath of butter for the mussels and tops them with Parmesan, dried basil and crispy minced garlic.
We applied his technique to the beach oysters and accented it with our own touches: hot peppers, bacon and fresh basil.
The basics: Melt some butter on the stove top and saute minced garlic in the butter, then spoon this mix into the open shell of each oyster so it coats and surrounds the meat. Saute some chopped bacon and also spoon this onto the oysters. Sprinkle some chopped banana peppers (or hot sauce) and Parmesan shavings on each oyster, and garnish with chopped fresh basil. Bake in the oven for 10-20 min., depending on desired texture. The result is a juicy seafood delight.
ATB 