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Recipe courtesy of Rocco DiSpirito

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Level:: Easy

Ingredients

1/3 cup rice wine vinegar
2 tablespoons wakame seaweed
2 tablespoons ogonori seaweed
2 tablespoons dulse seaweed
1 tablespoon mirin
1/2 tablespoon ground Szechuan peppercorns
1 tablespoons chopped scallion
1 teaspoon diced lardon, rendered
Salt, to taste
12 oysters, unshucked
2 pounds wakame seaweed

Directions

Combine all dressing ingredients. Warm gently over low heat. Reserve.

Wrap oysters in wakame seaweed. Bake oysters in their shell in a preheated 425 degree oven for 3 to 6 minutes. Remove seaweed and top shell. Place shells on a platter of sea salt. Top each oyster with a bit of the warm dressing.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Rocco DiSpirito, Union Pacific, New York, NY

My Private Notes

Name: Warm Oysters and Seaweed
Ingredients: 1/3 cup rice wine vinegar; 2 tablespoons wakame seaweed; 2 tablespoons ogonori seaweed; 2 tablespoons dulse seaweed; 1 tablespoon mirin; 1/2 tablespoon ground Szechuan peppercorns; 1 tablespoons chopped scallion; 1 teaspoon diced lardon, rendered; Salt, to taste; 12 oysters, unshucked; 2 pounds wakame seaweed