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Oysters with Aioli

Yield 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

Nutrition 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

How to Make It

  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.