Brad's halfshell kumamoto oysters with parsley gremolata

Kumamoto oysters are originally from Japan. But are grown here in Washington. They are smaller in size with a milder and sweeter flavor than the pacific oyster. This combined with a firmer texture and briny flavor make these the perfect oysters for shooting or on a half shell.
Brad's halfshell kumamoto oysters with parsley gremolata
Kumamoto oysters are originally from Japan. But are grown here in Washington. They are smaller in size with a milder and sweeter flavor than the pacific oyster. This combined with a firmer texture and briny flavor make these the perfect oysters for shooting or on a half shell.
Steps
- 1
Combine all the ingredients for the gremolata. Toss well and refrigerate for 1/2 hour.
- 2
Shuck oysters. Remove any sand or shell debris. Place half shell on a plate of crushed ice until served.
- 3
Sprinkle all oysters with lemon juice and hot sauce. Add a spoon of gremolata and serve immediately. Enjoy.
- 4
Disclaimer: eating raw or undercooked meats may increase,,,,,,,, blah, blah, blah.
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