Oysters Oaxacafeller Recipe

Serves: 4 Save

Ingredients (17)

  • Vegetable cooking spray
  • 2 medium poblano peppers (6 1/4 ounces; 175g), stemmed, halved lengthwise, and seeded
  • 4 large scallions (3 1/2 ounces; 100g)
  • 2 tablespoons (1 ounce; 30g) unsalted butter
  • 2 large shallots (4 ounces; 115g), thinly sliced
  • 2 medium garlic cloves, thinly sliced
  • Kosher salt
  • 1/2 cup (4 ounces; 115g) Mexican crema or sour cream or crème fraîche
  • Finely grated zest of 1 lime
  • 1/8 teaspoon (1/2g) ground coriander seed
  • 1 tablespoon (15ml) mezcal (optional)
  • 1/2 bunch (about 1 1/2 cups; 30g) fresh cilantro leaves and tender stems, roughly chopped
  • 1/2 cup (1 ounce; 30g) panko bread crumbs
  • Rock (ice cream) salt (see note)
  • 24 fresh oysters, scrubbed
  • Cayenne pepper
  • Lime wedges, for serving

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Directions

Learn how to make this recipe at Serious Eats