Oyster al Ajillo

1. 1

   Wash the oysters with salt and katakuriko, rinse with 3% salt water, then pat dry excess water with a paper towel.

2. 2

   For more detail on this, see.

3. 3

   Slice the garlic and remove the core.

4. 4

   Briefly rinse the mushrooms, then slice into 5 mm thick.

5. 5

   Remove the seeds from the takanotsume.

6. 6

   In a sauce pan, slowly heat the olive oil, garlic, and takanotsume over low heat until aromatic.

7. 7

   When the garlic floats to the top, add the mushrooms and oysters, then continue to heat for about 3 minutes over low heat.

8. 8

   When the oysters become plump, season with salt and pepper, sprinkle in dried parsley and it is done.

9. 9

   Serve it on toasted baguettes!

10. 10

    The leftover oil has a hint of oyster flavor, so it's tasty tossed with spaghetti!

* Per serving · 4 servings · Values may vary.