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Makes 4-6 servings
Light your Cru oven - build a fire, let it heat up.
For the sauce:
Over medium heat, in a saucepan, heat olive oil and butter until foamy. Add shallots and garlic and sauté until shallots are translucent. Add lemon juice and wine, and let simmer for 2-3 minutes, or until the alcohol has burned off. Season with salt and pepper. Add parsley, stir, then take off heat and set aside.
When your Cru wood fired oven reaches an ambient temperature of 700°F, break up resulting coals and spread around the oven floor - making sure you're covering the stone with the hot coals.
Place unchecked oysters onto coals and wait until they open - be careful as the moisture can make the oysters pop. Once oysters open, immediately remove from oven onto a plate.
Take tops off oysters. Place them onto your cooking vessel. Spoon garlic butter sauce onto the oysters then cover with the grated parmigiano reggiano. Top with parsley.
Place cooking vessel directly onto the coals and cover oven (optional - makes for better overall browning). Cook for 4-6 minutes, or until the tops are nicely browned.
Take oysters out, and drizzle with lemon juice.