How To Make Steamed Oysters with Bagna Càuda - Best Recipe | Charleston Magazine
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Cooking tools:
- Blender
- Steamer basket
- Oyster knife
- Skillet
- Baking sheet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1/4 cup extra-virgin olive oil
- 12 anchovies in oil
- 4 cloves garlic, thinly sliced
- 1 tsp. red chili flakes
- 1 tsp. fresh thyme leaves
- Leaves of 1 bunch flat-leaf parsley
- 2 Tbs. Champagne vinegar
- 5 lbs. local singles
- Saltines (optional)
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