I feel like this ingredient will divide the country in half.
You love oysters or you don't.
There is no middle way.
Im not a big fan myself, I wished I loved them, but the simple fact is that I don't.
But I do love working with them.
When we shot the oyster story in SPM fall issue, we got a large box of oysters from Nonsuch Oysters in Maine.
Colin loves them and he tasted himself through the whole day.
Enjoy!
Oysters with pancetta and pine nuts
Serves 4
2 tablespoons pine nuts, toasted
1/2 cup breadcrumbs
1 once finely chopped pancetta
2 tablespoons finely chopped parsley
pepper
12-16 oysters, on the half shell
lemon wedges
Combine nuts and breadcrumbs.
Heat a pan and add pancetta.
Fry until golden.
Add pine nuts/ bread and parsley.
Mix well.
Season with pepper.
Place on top of oysters.
Bake at 450F until golden.
Serve with lemon wedges.
Photos by Colin Cooke
In her book, The Plant-Powered Diet, Sharon Palmer, R.D. discusses the benefits of Meatless Monday, offering simple tips and recipes to help readers add ...
Posted by: Don | September 17, 2012 at 10:57 AM
Oh, Paul, I feel the same way about oysters! (And all seafood, really). I wish I could like them — especially since this recipe looks delicious! — but I just don't. I wanted to stop by and say that I have been bookmarking some of your other recipes, though! I think my sister and I will have to swipe our Dad's deep-fryer for your Apple Beignets, yum! xo
Posted by: Sami | September 17, 2012 at 12:11 PM
My husband made this dish from your magazine and it was delicious. The topping is incredible and would be good on many things from pasta, potatoes, chicken or baked apples.
Posted by: Lynn D. | September 17, 2012 at 12:53 PM
These oysters look awesome! I really like oysters, but I usually just have them with a squirt of sauce...breadcrumbs & pancetta sounds so good!
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