Roasted East Beach Blonde Oysters

Ingredients

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  • 12 East Beach Blonde oysters, shucked
  • 1 tbsp Oliverde Rhubarb Balsamic
  • 2 tbsp panko breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp chopped fresh parsley
  • Pinch of salt

Instructions

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Roasted East Beach Blonde Oysters

  • Preheat oven to 450°F. Place shucked oysters on a baking tray lined with rock salt (to keep them stable).
  • In a small bowl, mix panko, melted butter, parsley, and a pinch of salt.
  • Drizzle each oyster with a few drops of Rhubarb Balsamic and top with the breadcrumb mix.
  • Bake for 6–8 minutes or until golden and bubbly.
  • Serve immediately with a lemon wedge for extra brightness.
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