Perfect for a summer arvo, canapes, dinner party entrée, or any time you feel like a spicy seafood showstopper!
'Nduja (pronounced en-doo-ya) is a spicy, spreadable sausage that originates from Calabria, Italy.
This is absolutely my favourite way to eat oysters. These 'nduja oysters are so incredibly moreish. The flavours just ‘pop’ and work so well together. I love serving these to family and friends and see how much they enjoy the flavour sensation.
A quick guide to turning 'nduja into a magic oyster topper.
'Nduja’s smoky chilli punch is brilliant with briny oysters, but you’ll need to tame the heat and spread the flavour, so it doesn’t bulldoze the shellfish. The trick is to cut it with fat for richness, a little acidity for brightness, and enough texture to give it that delightful crunch!
Quick, impressive, and simple - once you’ve got the grill timing right.
Gently press each oyster into the scrunched foil so they sit snug and level. See Tip 1.
In a small bowl mash 40 g butter and 30 g 'nduja until it is smooth and sunset-orange. See Tips 2 and 3.
Fold in 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp parsley and 1 tbsp parmesan (parmesan recommended, but optional). See Tip 4.
Spoon 1 teaspoon of nduja butter onto each oyster. Gently spread out the nduja butter over each oyster.
Sprinkle 3 tbsp Panko breadcrumbs on top of the nduja butter – this adds a delightful crunch.
Slide tray under a hot grill for 3-4 minutes, until the topping bubbles and just browns at the edges and the oyster liquor starts to sizzle. See Tips 5 and 6.
Transfer to a platter and get them to the table while they’re still bubbling. Hit with a final squeeze of lemon and dive in while they’re nice and warm. Enjoy!For more Everyday Foodie Recipes subscribe to receive the latest updates.
Tips
