Broiled Oysters with an Asian based sauce made with a mix of mayo, gluten free tamari, sesame oil and lemon juice make for the perfect sophisticated appetizer to impress your guests with. Nothing complicated here though! Gluten Free and Dairy Free.
A few days ago I came back from a the Philly Folk Fest – a music festival held outside of Philadelphia.
This was my first time going to a music festival in the US and certainly my first extended camping stay. This was a full blown 5 day 4 night affair. We’re talking sleeping in a tent, porta-potties, no running water, direct heat and sunlight, no a/c the whole lot. And music of course.
I was there with two friends and in exchange for discounted tickets and free meals we were volunteering there. Naturally when an establishment is feeding 2000+ volunteers you can imagine the quality of each meal.
As my friend S put it, on the Folk Fest scale most meals were from a 7 to 9 out of 10, though on the real life scale the meals were a 2 to 5 out of 10.
I opted for all vegetarian meals while there — something about meat being prepared in that kind of setting made me a bit uneasy.
Overall the festival was a blast though, and though the meals weren’t fine dining, they were perfectly fine and clearly in high demand by all festival volunteers.
One that for certain though – after 5 days of vegetarian meals at the festival I knew what I was craving real bad – seafood. Fish and seafood.
You take that away from me for a few days and I really realize how much I do love it.
I wanted fish and seafood to the max.
It’s strange the cravings certain situations bring out in you. For example upon spending 9 months backpacking through South East Asia I discovered serious cravings for potatoes, BLTs, and coke. Three things I did not I really loved before I set out into a land where at least 2 of the 3 can be hard to find.
Now I’m on a seafood kick though. Oysters all the way. Love to slurp them raw with horseradish and lemon juice, but I love them broiled too.
These are broiled with a dollop of a creamy Asian based sauce made with mayo, tamari, sesame oil and lemon juice. The sauce mixes with the briny liquid in the oysters themselves and bakes into a creamy, lightly salty and fragrant deliciousness.
One of my favorite ways to eat oysters, and best of all it cooks in 12 minutes. So get your oyster shucker ready and make this now!
- 12 oysters washed, and shucked
- 2 tablespoons mayonnaise
- 2 teaspoon gluten free tamari
- 1 teaspoon sesame oil
- 1 tablespoon lemon juice
Preheat broiled to high.
Place opened oysters on aluminum foil lined baking sheet side by side.
In a small bowl combine mayo, tamari, sesame oil and lemon juice. Mix until smooth.
Add a dollop of the sauce to each oyster.
Broil on high for 10-12 minutes, flipping the tray over halfway through. Keep an eye on the oysters so they do not burn.