MAKES 12
When it comes to oysters, fresh is always best. Get them from a reputable fishmonger on the day you plan to eat them. When buying them in the shell, the oysters should look and smell clean and be sitting firmly within the shell. Each of the topping options makes enough for twelve oysters, so take your pick. Oysters Kilpatrick have a delicate mix of flavors—the Worcestershire sauce offers sweetness, the bacon a salty smokiness. I’m sure you’ll find it hard to stop at just one!
12 freshly shucked oysters, fully detached from and replaced on their shell
CHEESE-CRUSTED
2 heaping tablespoons dried gluten-free, soy-free bread crumbs*
1 heaping tablespoon grated Parmesan
1 teaspoon finely chopped flat-leaf parsley
3½ ounces (100 g) Camembert, cut into 12 thin slices
OYSTERS KILPATRICK
3 to 5 lean bacon slices (3½ ounces/100 g), finely chopped
¼ cup (60 ml) gluten-free Worcestershire sauce*
TOMATO AND CHILE
2 teaspoons garlic-infused olive oil
½ small red chile pepper, finely chopped
½ cup (125 ml) tomato puree
* You may make your own bread crumbs by processing gluten-free, soy-free bread into crumbs in a food processor. Breads that include soy lecithin are suitable. Most Worcestershire sauces contain a minimal amount of garlic. In small amounts it should be suitable, but if you are extremely sensitive to garlic, opt for the cheese-crusted or tomato and chile oysters.
1. Line a baking sheet with foil and place the oysters in their shells on the sheet. Preheat the broiler to high.
2. For cheese-crusted oysters, combine the bread crumbs, Parmesan, and parsley in a small bowl. Place a slice of Camembert on each oyster. Sprinkle the bread crumb mixture over the top.
3. For oysters Kilpatrick, cook the bacon until crisp. Drain on a paper towel. Place 1 teaspoon bacon and 1 teaspoon Worcestershire sauce on each oyster.
4. For tomato and chile oysters, heat the oil in a small frying pan over medium heat, add the chile pepper, and cook until softened. Stir in the tomato puree. Spoon the sauce evenly over the oysters.
5. Place the oysters under the broiler and cook for a few minutes until warmed through. Serve immediately, but be careful, because the shells will be hot!
PER SERVING:
Cheese-Crusted: 38 calories; 3 g protein; 2 g total fat; 1 g saturated fat; 1 g carbohydrates; 0 g fiber; 104 mg sodium
Kilpatrick: 55 calories; 4 g protein; 5 g total fat; 1 g saturated fat; 2 g carbohydrates; 0 g fiber; 253 mg sodium
Tomato and chile: 19 calories; 1 g protein; 1 g total fat; 0 g saturated fat; 2 g carbohydrates; 0 g fiber; 66 mg sodium