Baked Belon Oysters with Seaweed Butter

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.