Appetizers » Berg's Baked Oysters
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Berg's Baked Oysters
Using Island Creek Oysters hand delivered by fisherman Chris Sherman, author Erin Beyers Murray (Shucked, 2011) shares a recipe for baked oysters learned from her former crewmate Andy "Berg" Yberg. This dish is a fisherman's twist on the classic Oysters Rockefeller — it takes half the time to prepare and the flavor of the oyster is the true star. Erin and Chris begin by shucking oysters (the top shell is used in place of salt for baking) then top them with spinach, garlic, butter and a generous dusting of Parmesan. Erin recommends you eat this dish near the water. We couldn't agree more.