Our Chardonnays are all great pairings for seafood, especially our La Rinconada Chardonnay with Chef Colin Crowley’s Baked Oysters.
- 16 Kumamoto or Blue Point oyster
- 1 cup panko (Japanese bread crumbs)
- 1/3 cup ground Parmesan cheese
- ¼ cup extra virgin olive oil
- Zest of lemon
- Zest of ½ orange
- Salt and pepper
- 2 cups rock salt
Preheat oven to 450 degrees. Spread rock salt out on a cookie sheet. Open oysters, detach mussel and set aside. Combine all other ingredients. Sprinkle breadcrumb mixture over oysters. Place on rock salt and bake for 10-12 minutes.