Session 100 — Roasted Oysters with Bacon and Parmesan
← Block 19–20: Shellfish Overview
Skill: Buying and handling live oysters; dry heat cooking for bivalves Read first: Roasted Oysters with Bacon and Parmesan
What you're learning: Raw oysters are a skill-and-taste vertical unto themselves. But roasted oysters are accessible, warm, and show you how heat changes shellfish character. No shucking experience required for this preparation — heat opens them.
Full Meal: - Roasted Oysters (appetizer quantity — 6–12) - Frisée Salad with Warm Shallot Vinaigrette — the bitter greens stand up to the rich, salty oysters
| Component | Notes |
|---|---|
| Shellfish | 6–12 oysters, roasted with bacon and parmesan |
| Salad | Frisée with warm shallot vinaigrette — a bistro-caliber side |
🎥 Compare Notes: How to Grill Oysters — The heat-opening approach is the same whether grilling or roasting — compare when he calls them done and why the timing matters for bivalves.