Wayne Gisslen

Baked Oysters with Balsamic Vinegar, Arugula, and Pine Nuts

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
36

Method

Procedure

  1. Open the oysters as shown in Figure 19.8. Arrange the oysters on a sheet pan.
  2. Top each oyste