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Wonderful Oysters

I adore oysters.  Fresh from the shell, baked with just about anything or breaded and fried and served on a fresh, crusty bun.  Like wine or cheese, oysters reflect the flavour of environment of where they are grown.   They taste of the sea just about more than any other seafood.  They are also a nutritional powerhouse with lots of Omega 3 fatty acids and are an excellent source of zinc, a proven immunity booster.

I bought a few dozen fresh Chefs Creek oysters the other day and ate a dozen raw with just a squirt of lemon juice and some minced shallots.  What to do with the other 2 dozen?

I had a few ingredients on hand, tomatoes, spinach, lemons, leeks, and some feta cheese and decided to bake the little beauties.  These were so good I had to post the recipe.  I have added this handy video on how to properly shuck these little gems.

How to Shuck and Oyster

Baked Tomato and Feta Oysters

12 fresh oysters, shucked and placed on the cupped side of their shells
1/4 cup of extra virgin olive oil
1 leek, cleaned and finely chopped
1 clove garlic, finely minced
pinch of chili flakes
1 cup Roma tomatoes, chopped
1/2 lemon, zest only
2 teaspoons of capers, rinsed
1/4 cup fresh basil, finely chopped
1 cup feta cheese
1/2 cup fresh bread crumbs

Preheat the oven to 450F with the top rack in the upper most position.

Heat the olive oil in a medium skillet and add the leek.   Saute for 3 minutes and add the garlic and chili flakes.  Saute for 1 minute and add the chopped tomatoes.  Cook for 10 minutes until the sauce has thickened and add the capers, fresh basil and lemon zest.  Remove from the heat and cool.

Place the shucked oysters in a baking dish that will hold all of them upright.  Top with tomato sauce and a sprinkling of feta and bread crumbs.  Bake until the cheese has melted and the bread crumbs have browned about 15 minutes.  Enjoy!

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