0 Ratings
Recipe courtesy of Gallants & Co.
1 oz Fresh PEI Oysters
1 tsp Deep Roots Distillery Limoncello Liqueur
1 Bunch chopped Flat Leaf Parsley
1 Whole Lemon Zest / Juice
0.50 - 1 whole Garlic Clove
1 cup Grated Parmesan Cheese
3 tbsp Extra Virgin Olive oil
Pinch of Salt
In a bowl combine Deep Roots Distillery Limoncello Liqueur, half (1/2 cup) grated parmesan, lemon zest, lemon juice, olive oil, grated garlic clove, chopped parsley, and salt
Mix well and taste for seasoning. Adjust as necessary.
Reserve for later. (You can add breadcrumbs or butter at this point if desired)
To prepare the oysters:
Preheat your oven to 400 F.
Carefully shuck the oysters, making sure both the bottom and top are disconnected from the shell.
Place the shucked oysters on a baking sheet lined with crumpled foil, this will keep the natural bine from spilling out of the oyster.
Add about a half tablespoon of the gremolata mixture to each oyster, top each oyster with remaining freshly grated parmesan.
Place the baking sheet of oyster in the oven, bake for about 10-15 min.
Remove and let cool for 1 minute, enjoy!
Garnish Platter:
Whole bunches of flatleaf parsley & lemon wedges. Keep it fresh & simple!
Additional Optional Ingredients: (Have fun with it, but keep it simple) Breadcrumbs/ Panko (large Japanese-style breadcrumb) Butter Other citrus, such as grapefruit & lime Minced Shallot
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