Your Oyster Recipe of the Day: Prosciutto Wrapped Oysters. Your next batch of oysters for the oven or grill needs this. Make a compound butter with shallots, fennel, zucchini, chile flakes, orange zest and oregano. Wrap each oyster in a bit of salty prosciutto, place them back in the shells with the butter and heat them until bubbling. Top with parmesan and almonds for a little crunch. From chefs Ron Oliver and Bernard Guillas of The Marine Room in La Jolla via Food Republic.
This recipe is also in Oliver and Guillas’s latest book, Two Chefs, One Catch: A Culinary Exploration of Seafood.
