Ingredients
12
small oysters, shucked
1
lemon, zested and juiced
1
container of buffalo mozza, cut in half lengthwise, then each half into 6
Directions
1.
Heat oven to 450F, or put a broiler on med heat.
2.
Shuck oysters into a small bowl, reserving the bottom cup-shaped shells. Drain the oysters of their nectar, reserve nectar. Place the oysters into a small bowl and cover with the lemon juice; let marinate for about 5-10 minutes. Next lay out some koshers salt onto a backing sheet and place the cupped shells onto the salt. This will keep them sturdy as they bake.
3.
Drain the lemon juice from the oysters and place one oyster into each shell. Place a scant amount of lemon zest on each oyster along with a touch of the chopped thyme. Cover with a piece of the cheese and bake in the oven for about 4-5 minutes, or until the cheese is melted and slightly golden. If using the broiler, be careful not to place the tray of oysters too close to the broiler, perhaps keeping them on about the middle rack.
4.
Eat while the cheese is soft! (drizzle with a bit of olive oil for a deluxe finish)
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