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Oysters with Aioli

Makes 6 servings

Notes: Buy shucked oysters in jars or use about 30 freshly shucked oysters. As a substitute for hot smoked Spanish paprika, mix 1 1/2 teaspoons regular paprika with 1 1/2 teaspoons ground dried chipotle chili (whirl to a powder in a blender).

 1 1/2 tablespoons sliced almonds
 2 teaspoons minced garlic
 1/3 cup mayonnaise
 2 teaspoons lemon juice
 4 tablespoons extra-virgin olive oil
 1/3 cup all-purpose flour
 1 1/2 teaspoons hot smoked Spanish paprika
 1/2 teaspoon salt
 2 jars (each 10 oz., or 30 total) shucked oysters, Kumamotos or small Pacifics, drained and patted dry
Step 1

Stir almonds in a 6- to 8-inch frying pan over medium heat until golden, 5 to 6 minutes.

Step 2

Pour nuts into a food processor or blender. When slightly cooled, whirl to a fine powder.

Step 3

In a bowl, combine nuts, garlic, mayonnaise, lemon juice, and 1 tablespoon olive oil; mix well.

Step 4

In a plastic food bag, combine flour, paprika, and salt. Drop in oysters, a few at a time, and shake to coat. Lift from bag, shaking off excess flour mixture. Lay oysters slightly apart on a sheet of waxed paper. Discard extra flour.

Step 5

Place a nonstick 10- to 12-inch frying pan over high heat. When hot, add 1 1/2 tablespoons oil and swirl to coat pan. Add half of the coated oysters and brown well on each side, turning once, about 2 minutes total. Drain on towels and keep warm.

Step 6

Add remaining oil to pan and brown remaining oysters.

Step 7

Serve the oysters with the almond aioli sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 269Calories from Fat 74
% Daily Value *
Total Fat 22g34%

Saturated Fat 3.4g17%
Cholesterol 59mg20%
Sodium 369mg16%
Total Carbohydrate 10g4%

Dietary Fiber 0.3g2%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.