Kelp Stuffed Oysters

Until I get a better shot of this dish, please enjoy this image of an oyster and some seaweed. Oysters were harvested from Fishers Island Oyster Co. They deliver!

Here is a gem found on the Farms to Institutions Underutilized Species (and Kelp) cookbook and it was too good not to share. One adjustment I suggest from their recipe is this - make sure you chop the kelp to be bite size (I would suggest less than 1/2 inch) to make the seaweed easier to chew.

• 4 oysters

• 4 oz kelp

• 1 tablespoon olive oil

• 1 tablespoon garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon gin

• 1 cup panko

• 2 tablespoons grated Parmesan

Shuck oysters and set aside. Julienne kelp, boil until tender, cool and set aside. Mix together olive oil, garlic, lemon juice, gin and kelp. Divide mixture into 4 equal parts. Place divided mix in to each oyster. Mix panko and grated parmesan together. Top the oysters with the breadcrumb mixture. Bake until golden brown.