I feel like this ingredient will divide the country in half. You love oysters or you don't. There is no middle way. I'm 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!
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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

  1. Combine nuts and breadcrumbs.
  2. Heat a pan and add pancetta.
  3. Fry until golden.
  4. Add pine nuts/ bread and parsley.
  5. Mix well.
  6. Season with pepper.
  7. Place on top of oysters.
  8. Bake at 450F until golden.
  9. Serve with lemon wedges.

TIP:

Photography by Colin Cooke

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