Oysters a new way

So we had these oysters in the fridge, and they were on the verge of getting long in the tooth, so we cooked them, rather than eating them raw. I used a technique I’d used for scallops — coating them with our kataifi, or as close as we could come to it. Kataifi is a middle-eastern kind of thin dough, and it can be approximated by shredded phyllo.

I bought standard-issue frozen phyllo, rolled it, and cut the roll into slices that were narrower than a quarter inch. Fluff it all up, and you end up with a pile of wanna-be kataifi. Shuck your oysters, drain them (yes, it hurts to lose the brine, but there’s no help for it), and coat them with your kataifi until they look like little snowballs. Put them on a baking tray, drizzle with a little melted butter, and cook them at 375 degrees for about 9 minutes. That’s it.

You can top them with any kind of sauce. A beurre blanc works well, but I went with romesco, a traditional Catalan sauce based on almonds (or hazelnuts, or both) and roasted peppers.