Oyster al Ajillo Recipe

Name: Oyster al Ajillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Oysters (for cooking); 1 clove Garlic; 1 Takanotsume; 4 White mushrooms; 75 ml Olive oil; 1 Salt and pepper; 1 pinch Dried parsley; 1 tbsp Salt; 1 1/2 tbsp Katakuriko; 50 ml Water; 500 ml 3% salt water

Servings: persons

100 grams Oysters (for cooking)
1 clove Garlic
1 Takanotsume
4 White mushrooms
75 ml Olive oil
1 Salt and pepper
1 pinch Dried parsley
1 tbsp Salt
1 1/2 tbsp Katakuriko
50 ml Water
500 ml 3% salt water

1
Wash the oysters with salt and katakuriko, rinse with 3% salt water, then pat dry excess water with a paper towel.
2
For more detail on this, see.
3
Slice the garlic and remove the core.
4
Briefly rinse the mushrooms, then slice into 5 mm thick.
5
Remove the seeds from the takanotsume.
6
In a sauce pan, slowly heat the olive oil, garlic, and takanotsume over low heat until aromatic.
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
When the oysters become plump, season with salt and pepper, sprinkle in dried parsley and it is done.
9
Serve it on toasted baguettes!
10
The leftover oil has a hint of oyster flavor, so it's tasty tossed with spaghetti!

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 grams Oysters (for cooking), 1 clove Garlic, 1 Takanotsume, 4 White mushrooms, and more.

Yes, Oyster al Ajillo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster al Ajillo

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