Equipment
Ingredients
Seaweed Butter
- 115 g unsalted butter, softened
- 5 g dried nori or dulse flakes, crumbled
- 3 g lemon zest
- black pepper
Oysters & Topping
- 12 belon oysters, whole, live
- 30 g panko breadcrumbs
- 5 g dried wakame
- 2 radish, julienned or thinly sliced
- 1 lemon, cut into wedges
Soaking Liquid
- 250 ml water, cold
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 101 kcal
- Protein
- 4 g
- Carbohydrates
- 3 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 37 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 32 mg
- Potassium
- 74 mg
- Calcium
- 12 mg
- Iron
- 0.8 mg
- Magnesium
- 6 mg
- Phosphorus
- 40 mg
- Zinc
- 0.6 mg
- Vitamin A
- 66 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.9 mg
- Folate
- 6 mcg
- Water
- 44 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C/425°F. Spread a layer of rock salt or crumpled aluminum foil on a baking sheet to stabilize the oysters later.
Place the dried wakame in a small bowl and cover with cold water. Let it rehydrate for 10 minutes until soft and expanded. Drain well, squeeze out excess water, and set aside.
In a mixing bowl, combine the softened butter, crumbled nori/dulse flakes, lemon zest, and a pinch of black pepper. Mix vigorously until the seaweed is evenly distributed throughout the butter.
Shuck the Belon oysters carefully. Hold the oyster flat side up with a towel. Insert the knife near the hinge (or side, as Belons lack a true hinge), twist to pop the shell, and run the knife along the top shell to sever the muscle. Remove top shell and inspect for shell fragments.
Place the shucked oysters on the prepared baking sheet. Top each oyster with a generous tablespoon of the seaweed butter, then sprinkle panko breadcrumbs over the butter.
Bake in the preheated oven for 8-10 minutes, or until the butter is bubbling vigorously and the breadcrumbs are golden brown. The oyster meat should be just firm and edges slightly curled (internal temperature 63°C/145°F for full safety).
Remove from oven. Immediately top each hot oyster with a pinch of the rehydrated wakame and fresh radish slices. Squeeze fresh lemon juice over the top before serving.
Chef's Notes
- Belon (European Flat) oysters have a distinct copper and hazelnut finish that pairs exceptionally well with the umami of seaweed.
- If you cannot find Belons, large Kumamoto or Pacific oysters can be substituted, though the flavor profile will be less metallic and sweeter.
- For extra crunch, you can toast the panko in a dry pan for 2 minutes before topping the oysters, reducing the baking time to just 5-6 minutes to merely warm the oyster.
- Ensure the butter is truly soft before mixing to avoid lumps of plain butter melting unevenly.
Storage
Reheating: Not recommended.
Troubleshooting
Oyster shell shatters during shucking
Cause: Excessive force applied to the brittle edge of the flat oyster
Fix: Carefully pick out all shell fragments with a clean towel or rinse briefly in own liquor (avoid tap water if possible to preserve flavor)
Prevention: Work slowly; locate the small gap near the hinge or side rather than forcing the knife through the shell layers
Oysters are rubbery
Cause: Overcooking
Fix: Cannot be fixed
Prevention: Remove from oven as soon as butter bubbles and crumbs brown; residual heat continues cooking
Cultural Context
Originating from the Belon River in Brittany, France, these flat oysters are prized for their intense minerality. Pairing them with 'beurre aux algues' (seaweed butter) is a modern nod to the region's deep connection to the Atlantic coast.
