Oysters with Aioli

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).
Makes 6 servings


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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


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

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

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

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.

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.

6. Add remaining oil to pan and brown remaining oysters.

7. Serve the oysters with the almond aioli sauce.

Created date

October 2003

Nutritional Information

Calories 269
Caloriesfromfat 74 %
Protein 8 g
Fat 22 g
Satfat 3.4 g
Carbohydrate 10 g
Fiber 0.3 g
Sodium 369 mg
Cholesterol 59 mg