Local Holiday Recipe: Oysters Jalapeño
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| Prep 20 min. | Cook 7 min. | Servings 2-4 |
Les Hemmila of Barnstable Sea Farms shared this recipe that was inspired by a family trip to Mexico. It’s a favorite with friends and family! Get into the seasonal spirit by using different beers, and add a small piece of red pepper in the center of the oyster, to offset the green jalapeño, to make it a Holiday treat. Be sure to remove the seeds from the jalapeño unless you like it pretty hot! This serves 4 for an appetizer, or 2 for a meal.
| Ingredients 1 bottle local OctoberFest or beer of your choice. 2 dozen oysters. 6 fresh jalapeño peppers, seeds removed (if you don’t want too much heat) sliced thin. 1/4 lb. Monterey Jack Cheese, grated. 1-1/2 cups cornbread crumbs or plain breadcrumbs. Pint of sour cream. |
Directions
- Shuck oysters, drain juices, and leave in bottom shell. Place on baking sheet, shell side down.
- On each oyster sprinkle 1 tbsp. breadcrumbs and add 1 tbsp. beer.
- Top each oyster with grated Monterey Jack cheese and thin slice of jalapeño (put pepper on top incase guests want to pick them off).
- Put baking sheet of oysters in the oven and broil for about 7 minutes or until cheese starts to turn golden brown.
- Remove from oven and place on a platter. Add a dollop of sour cream to each oyster before serving.
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