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Ingredients
16 Leeuwin Coast Akoya
120g softened butter
3 tbsp crushed garlic
3 tbsp chopped parsley
1/4 tsp cracked black pepper
8 tbsp panko breadcrumbs
Method
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
- Preheat your oven to 200°C (fan forced) or heat BBQ grill to a high heat.
- Prepare the garlic butter by mixing the butter, garlic, pepper and half the parsley. Mix the breadcrumbs with the remaining parsley.
- Top each Akoya with a generous amount of garlic butter, and a half a tablespoon of breadcrumbs.
- For oven baked Akoya: place Akoya on crumpled foil or a bed of rock salt on a baking tray and bake for 3 minutes until butter is hot & bubbling.
- For BBQ’d Akoya: place directly on BBQ Grill and grill with lid closed for 3 minutes until butter is hot & bubbling.
