Recipe courtesy of bazza
Kikoman Jap Soy, Wasabi, Ginger, Garlic, Olive Oil, Lemon Juice, Mushrooms, Panko Crumbs, Garnish & Oysters.
Used to have problems shelling oysters until accidentally discovering by leaving them in a cool place for 3 or 4 days to absorb some of the sea water then freezing as is to take out as require. On thawing the shells open enough to insert a thin knife blade to cut the muscle & open ... easy peasy ... no mess bits of shell or cut hands.
Prepare sauce of a 10mm squeeze of wasabi into kikoman soy then finely grate ginger / garlic, add some good virgin olive oil or advocado then mix well with a squeeze of lemon juice to help the oil homogenise.
Try to choose mushrooms with a reasonable sized "bowl" to hold enough oysters place them upside down on a tray then pour in some sauce. Then stuff in as many oysters as they will hold & at this stage if you like your food well done then pre grill until partially cooked or if you prefer underdone then leave out the pre-cook.
Liberally sprinkle the panko crumbs on top & grind on a bit of pepper if you want.
Place in the oven & bake until panko crumbs brown taking care they do not burn.
After sprinkling with garnish such as parsley, coriander, dill or a combo they should look almost good enough to eat so serve with a good white wine such as sav/blanc, pinot gris or a chardonnay.
Enjoy .... but be forewarned they are quite filling ... these were meant to be for an entree tonight but with veges were quite enough for a meal for two.