Baked Oysters

Name: Baked Oysters
Ingredients: 4 salt-packed anchovy fillets, rinsed, any bones picked out and discarded; 4 garlic cloves, peeled; ½ cup olive oil; ½ cup milk; ½ cup cream; Salt (optional); ¼ cup olive oil; 1 medium onion, finely diced; 4 garlic cloves, thinly sliced; Salt; 1 bunch Tuscan kale, stemmed, leaves cut into 1-inch-thick ribbons; ½ cup water or stock; 1 dozen oysters (Cape May Salts, Parson’s Briny Piney, Wellfleet, Sweet Amalia, Washburn Island. or any medium-size East Coast oyster); Panko breadcrumbs; Lemon slices, for serving

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“I love Cape May oysters, because the one thing that I do think rings true about oysters is that they taste like the waters that they come from. When I taste a Cape May salt oyster, that’s the...

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Ingredients

4 salt-packed anchovy fillets, rinsed, any bones picked out and discarded
4 garlic cloves, peeled
½ cup olive oil
½ cup milk
½ cup cream
Salt (optional)
¼ cup olive oil
1 medium onion, finely diced
4 garlic cloves, thinly sliced
Salt
1 bunch Tuscan kale, stemmed, leaves cut into 1-inch-thick ribbons
½ cup water or stock
1 dozen oysters (Cape May Salts, Parson’s Briny Piney, Wellfleet, Sweet Amalia, Washburn Island. or any medium-size East Coast oyster)
Panko breadcrumbs
Lemon slices, for serving