Baked Island Creek Oysters Recipe
Coconut Creamed Kale | Crispy Shallots | Parmesan | Brioche Crumble
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Ingredients
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Oysters
Coconut Creamed Kale
Crispy Shallots
Method
Preparation
- 1
Prepare Oysters
Preheat the oven to 375°F (190°C). Place the oysters on a baking sheet and set aside.
- 2
Make Coconut Creamed Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped kale and cook until wilted, about 5 minutes. Stir in coconut milk, salt, and pepper. Cook for an additional 5 minutes until creamy. Set aside.
- 3
Prepare Crispy Shallots
In a small saucepan, heat vegetable oil over medium heat. Add sliced shallots and fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
- 4
Prepare Brioche Crumble
In a small bowl, melt the unsalted butter. Toss torn brioche pieces with melted butter and grated Parmesan cheese. Spread the mixture on a baking sheet and toast in the oven for about 10 minutes until golden.
Assembly
- 5
Bake Oysters
Spoon a layer of coconut creamed kale onto each oyster. Top with the brioche crumble mixture. Bake in the preheated oven for 10-12 minutes, or until the oysters are cooked through and the topping is golden.
- 6
Serve
Remove from the oven, top with crispy shallots, and serve immediately.