Aloha! Looking for a new, summery way to enjoy your White Stone Oysters? This tropical recipe will have you busting out your grass skirt and Hawaiian shirts. Combine with tasty tropical cocktails or light beers for the perfect tropical dining experience.
What you need:
- 2 pounds of taro leaves, sliced
- 2 sticks of salted butter
- 1 cup coconut milk
- 6 cloves garlic, finely chopped
- ¼ cup grated parmesan cheese
- White Stone Oysters
- ¼ cup panko breadcrumbs
What to do:
- Preheat the broiler to 375 degrees.
- Boil taro leaves with 4 quarts of water for an hour.
- Ensure the leaves are cooked by tasting, if your mouth is itchy, they need to be cooked longer.
- Strain leaves when cooked. Press out additional water.
- Add butter, garlic and taro leaves to a pot, and cook for ten minutes stirring occasionally.
- Add coconut milk and mix well.
- Shuck your White Stone Oysters
- Arrange on a baking sheet.
- Top with taro sauce mixture
- Add parmesan cheese and panko breadcrumbs to each oyster
- Broil for about 5 minutes, until cheese is crispy.
- Serve while hot.
Delicious! This unique oyster prep will surely have your guests asking for me. It just begs to be enjoyed with a tiki drink on a warm night.