Oyster al Ajillo

Directions

1. 1
   Wash the oysters with salt and katakuriko, rinse with 3% salt water, then pat dry excess water with a paper towel.
2. 2
   For more detail on this, see.
3. 3
   Slice the garlic and remove the core.
4. 4
   Briefly rinse the mushrooms, then slice into 5 mm thick.
5. 5
   Remove the seeds from the takanotsume.
6. 6
   In a sauce pan, slowly heat the olive oil, garlic, and takanotsume over low heat until aromatic.
7. 7
   When the garlic floats to the top, add the mushrooms and oysters, then continue to heat for about 3 minutes over low heat.
8. 8
   When the oysters become plump, season with salt and pepper, sprinkle in dried parsley and it is done.
9. 9
   Serve it on toasted baguettes!
10. 10
    The leftover oil has a hint of oyster flavor, so it's tasty tossed with spaghetti!