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Parmesan Cheese Baked Oysters Paired with Sake Recipe

by Barrie Lynn – The Cheese Impresario

Ingredients:

  • 1 dozen large very fresh oysters in the shell
  • ½ cup finely grated Sartori SarVecchio Parmesan
  • 4 tablespoons homemade dry breadcrumbs
  • 2 tablespoons fresh unsalted butter
  • 1 ½ ounces of Euphoria Junmai Ginjo Sake by Banzai
  • 2 tablespoons finely chopped Italian parsley
  • 1 grind of fresh black pepper for each oyster
  • 4 ½  cups course rock salt
  • 1 -3-quart ovenproof/broilerproof baking dish

Directions:

  • Preheat oven to 475°
  • Pour rock salt evenly into the bottom of a 3-quart shallow ovenproof and broilerproof baking dish
  • Place unshucked fresh oysters evenly spaced and nestled lightly in the salt so they will not slide around
  • Put in pan the hot oven for 10-15 minutes until the oyster shells are opening.   This is the easy way to enjoy oysters, no shucking involved!
  • While the oysters are baking, grate the Sartori family’s Wisconsin Parmesan and mix with the breadcrumbs and chop the parsley
  • Pull the pan out of the oven and use hot mitts to take the top shell off each oyster.   Make sure the oysters are still nestled in the rock salt
  • Heat your oven’s broiler
  • Now spoon in 6 drops of the Euphoria sake on each oyster. It’s probably time to have a sip or two of your lightly chilled sake served in a wine glass, like a fine wine
  • Top each oyster with a 12th of your cheese and breadcrumb mixture.  Sprinkle a little of the chopped Italian parsley on top and then one grind of black pepper.   Dot each mound of the cheese/bread mixture with a 12th of the butter
  • Put the pan under a medium high broiler until the cheese and breadcrumb mixture is golden brown.   Take your cheese and oyster creation out of the oven, place on a heatproof plate and enjoy!