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Broiled Oysters, Guaymas Style |
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Serves: 4 Print this Recipe(Ostiones estilo Guaymas) Category: Shellfish Guaymas is an active seaport town on the Gulf of California. Commercial fishermen routinely bring in boatloads of shrimp and oysters to be marketed locally or exported. During one of our trips to Guaymas we had broiled oysters like this made with the fresh catch. Most fish markets in the United States will have fresh oysters in season. Oysters must be very fresh with shells tightly closed. If purchased without shells, the oyster liquid should be clear. If it is milky in color, do not use them. Serve fresh corn tortillas and a bowl of fresh salsa with the oysters. 24 medium-size fresh oysters 2 tablespoons vegetable oil 1/3 cup minced white onions 2 cloves garlic (medium), finely chopped 2 tablespoons fresh lime juice 1/4 teaspoon Maggi seasoning extract or Worcestershire sauce 1/4 teaspoon crushed red pepper 1/4 teaspoon salt, or to taste 1. To shuck the oysters, hold each oyster upside down, using a potholder to protect the holding hand. Put the tip of an oyster knife near the hinge and between the shells and press the knife-holding hand down to separate the shells. Once the shell is opened, slide the knife along the top shell to cut connector muscle. Remove top shell. Then slide knife under the oyster and it will come free. Leave the oysters in the bottom shell, and pour the oyster liquid into a bowl and reserve. Discard the top shells. Put the oysters in their shell on a large baking sheet. 2. Preheat the oven broiler. In a small skillet, heat the oil over medium heat and cook the onion and garlic until softened, 3 to 4 minutes. Remove the pan from the heat. Stir in the reserved oyster liquid, lime juice, Maggi, red pepper, and salt. Spoon about 1 teaspoon of the mixture over the oysters and run under the broiler until the edges of the oysters begin to curl, 2 to 3 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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