Oyster al Ajillo

• 100 grams Oysters (for cooking)
• 1 clove Garlic
• 1 Takanotsume
• 4 White mushrooms
• 75 ml Olive oil
• 1 Salt and pepper
• 1 pinch Dried parsley
• 1 tbsp Salt
• 1 1/2 tbsp Katakuriko
• 50 ml Water
• 500 ml 3% salt water

1. Wash the oysters with salt and katakuriko, rinse with 3% salt water, then pat dry excess water with a paper towel.
2. For more detail on this, see.
3. Slice the garlic and remove the core.
4. Briefly rinse the mushrooms, then slice into 5 mm thick.
5. Remove the seeds from the takanotsume.
6. In a sauce pan, slowly heat the olive oil, garlic, and takanotsume over low heat until aromatic.
7. When the garlic floats to the top, add the mushrooms and oysters, then continue to heat for about 3 minutes over low heat.
8. When the oysters become plump, season with salt and pepper, sprinkle in dried parsley and it is done.
9. Serve it on toasted baguettes!
10. The leftover oil has a hint of oyster flavor, so it's tasty tossed with spaghetti!

oysters, clove garlic, takanotsume, white mushrooms, olive oil, salt, parsley, salt, katakuriko, water

Taken from cookpad.com/us/recipes/151807-oyster-al-ajillo (may not work)