Alaria seaweed (Alaria marginata), similar to wakame, is found from Alaska to central California. When making this appetizer with dried alaria, soak the fronds in water for 15-20 minutes in order to rehydrate them. Fresh alaria comes packed in salt, which must simply be rinsed off.
Ingredients
- 12 medium West Coast oysters
- 12 (1" × 5") strips from 1 frond of fresh or rehydrated dried alaria
- Tabasco sauce
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Instructions
Step 1
Preheat a grill to medium. Shuck oysters and transfer them to a small bowl, reserving shells. Scrub and rinse shells. Set aside.
Step 2
Wrap 1 strip of seaweed around each oyster, then return each oyster to its shell. Put oysters (in their shells) on grill and cook, without turning, until just steaming, about 5 minutes.
Step 3
Arrange oysters on a serving platter and top each with a dash or two of Tabasco sauce. Serve oysters hot or chilled.
- Preheat a grill to medium. Shuck oysters and transfer them to a small bowl, reserving shells. Scrub and rinse shells. Set aside.
- Wrap 1 strip of seaweed around each oyster, then return each oyster to its shell. Put oysters (in their shells) on grill and cook, without turning, until just steaming, about 5 minutes.
- Arrange oysters on a serving platter and top each with a dash or two of Tabasco sauce. Serve oysters hot or chilled.
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