Cassie’s Ruminations

Broiled Oysters with Sun Dried Tomato Tapenade

These are inspired by an appetizer I had at Anthony’s in Everett for our anniversary dinner back on March 25th. I got a raw oyster sampler and a pair of “barbecue oysters” that were both just wonderful. The oyster sampler was so much fun. I got to try half a dozen different locally farmed oysters and really got a feel for how the type of oyster and the waters they grow in affect the flavor. My favorites were the Olympia (the only oyster native to the northwest) and the Chelsea Gem, a Pacific oyster. The barbecue oysters were a hit with me too – they were broiled with some sun dried tomatoes and cheese. This is my version of the dish. I bought a dozen local Quilcene oysters, ate 4 raw, and ate the others cooked as below. These would be great on the grill as well!

Broiled Oysters with Sun Dried Tomato Tapenade
Serves 2 as an appetizer

6 fresh oysters in the shell
2 oz sun dried tomatoes packed in seasoned oil (I like Mezzetta, with garlic, oregano, and basil), chopped into a tapenade
1 tbsp grated Parmesan cheese

Preheat the broiler to high heat.

Place the oysters deep side down on a rimmed baking sheet and place under the broiler. Cook for 3-4 minutes or until they just start to open. Using a thick oven mitt, an oyster knife, and great care, remove the top shells from the oysters and sever the muscle holding the oyster in the shell, being careful to spill as little of the liquor as possible. Spoon a little of the tomato tapenade onto each oyster, sprinkle with Parmesan, and return under the broiler. Cook for another minute or until the tapenade is warm and the cheese is melted.