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Broiled Oysters with Parmigiano and 'Nduja Recipe
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 25m |
COOK TIME 10m |
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.
A recipe from Saveur
2020-01-09
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