Sunday, January 31, 2016

Oysters in Butter

This dish is inspired by the Butter Oysters at a famous seaside restaurant in the province of Pangasinan.  Of course my version is not as buttery (or as rich) as the original, but as I have a good source of big, fat, shucked oysters...

This is a rather easy dish to make, especially if the oysters are already shucked and cleaned!  Not only is it easy, it is also fast.  Less than 8 minutes on the stove, really.

Mince a lot of garlic and ginger.  Saute in about 1/4 cup butter.  Add about 350 to 400 grams of shucked, cleaned and drained oysters.  Cook gently until the oysters are just done (they exude some liquid, but don't overcook!).  Season with salt and pepper, as preferred.  Remove from the heat immediately and transfer to a serving plate.  The secret of this dish is the dash of fresh lemon juice sprinkled over the dish just before serving!

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