I love broiling Kusshis not only because they have a lovely, delicate texture and a good brininess, but also because they have deeply cupped shells that hold both liquid and a lot of delicious breadcrumbs. Cherrystone clams would be a great substitute, and Totten Virginica, Barron Point, or Shigoku oysters would also work well, because they are the right size to hold up to the heat. Save tiny Kumomotos for eating on the half shell.
Recipe information
Yield
serves 4 as a first course
Ingredients
Preparation
Step 1
Preheat the broiler on the lowest setting.
Step 2
Combine the breadcrumbs with the garlic, parsley, oregano, lemon zest, kosher salt, and a few grinds of pepper.
Step 3
Shuck the oysters over a bowl to catch the liquor. Discard the top shells. Put an inch or so of rock salt in a baking dish large enough to hold the shells. Stabilize the bottom shells in the rock salt and return the shucked oysters to their shells.
Step 4
Strain the reserved oyster liquor through a fine-mesh strainer and add the lemon juice. Divide the liquid among the oysters.
Step 5
Sprinkle the oysters very liberally with the breadcrumb mixture and drizzle lightly with olive oil. Broil for 4 to 5 minutes, or until the breadcrumbs are golden brown and crispy. Serve immediately.
