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Broiled Oysters with Parmigiano and 'Nduja Recipe

Broiled Oysters with Parmigiano and 'Nduja
Source: Saveur

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Ingredients

  • 1 dozen medium-large oysters
  • 3 tbsp. ’nduja (2 oz.)
  • 2 tbsp. (1 oz.) unsalted butter, cut or torn into 12 small pieces
  • 1 1⁄2 oz. Parmigiano-Reggiano, very thinly sliced (about 24 slices)
  • Freshly ground black pepper
PREP TIME
10m
COOK TIME
25m
TOTAL TIME
35m
YIELD
1 dozen

Instructions

  • Preheat the broiler to its highest setting. Meanwhile, shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the fluid.
  • On a baking sheet, crinkle up one or more large pieces of aluminum foil to create a bed to help stabilize the oysters. Place the oysters on top, nestling them into the foil so their juices don’t spill. Atop each oyster, place 1 teaspoon of the ’nduja and a piece of butter. Divide the cheese among the oysters and top with a little black pepper.
  • Broil until the cheese is melted and slightly golden on top and the juices are bubbling, 6–10 minutes.
  • Remove the oysters to a platter and serve immediately with forks, if desired.

Dinner

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A recipe from Saveur

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