Well we did enjoy our Oysters on the Half-Shell the other day. Trying to find the right way to prepare our Kumamoto & Hama Hama Oysters was a challenge.
We first put our oysters in the oven to get the shells to open. These Oysters were extremely difficult to open with a traditional oyster knife. Perhaps we were not very good at the opening process.
Once we got the oysters to open the cooking process was a challenge yet a wonderful exploration into getting our recipe just right, kind of winging it!
We had, of course, our oysters along with some fresh garlic and tomatoes and basil from the garden. We also used some penne pasta with capers and bacon. We added some fresh from the farm green beans to our dish, simple, local, and healthy!
Our bread crumbs were homemade. We mixed the basil with some sea salt and pepper into the bread crumbs and then liberally put some of the bread crumb topping along with the bacon on each oyster.
The freshly chopped tomatoes along with the penne pasta and capers made a superb side dish to accompany our oysters. Creativity was our thought process.
The dinner table looked "Guest Perfect." This would be an excellent choice if having a dinner party. Our wine selection was a Pinot Gris from Belle Vallee Cellars in Corvallis.
The Oysters came from Harry & Annette's Fresh Fish also in Corvallis. Delicious was the sentiment all around!