Oysters allow various preparations from eating raw until more refined recipes like oysters with mignonette sauce.
The stuffed oysters are " suitable " for those guests who do not usually like to eat this seafood , and less " au naturel ".
INGREDIENTS ( 4 servings ) :
Two dozen oysters ( 6 units per guest is a good ratio )
6 anchovy fillets
1 medium red onion
Parsley (a branch )
2 cloves of garlic
Breadcrumbs
Salt
Ground black pepper
Extra virgin olive oil
With a short knife we opene oysters careful not to spill the liquid containing - called " oyster liquor " and very appreciated by connoisseurs - and carefully deposited in a bowl. Reserve.
We extract the meat and chop and mix with choped parsley , onion , garlic and anchovies , all very small. Mix well and split the resulting mix between the shells, peppering lightly .
We sprinkle the shells with the " oyster liquor " and a drizzle of olive oil. Sprinkle over as well some breadcrumbs.
Put into the oven to broil until lightly browned ( about ten minutes).