Wash the oysters thoroughly and then dry them well. For how to wash them, please refer to "takunospoon"'s recipe Recipe ID: 673604.
Smash the garlic with a knife and then stir-fry in some oil. Start with the heat on high and when it starts to simmer, turn it down to low.
Take the oysters from Step 1 and finely slice them about 2-3 at a time.
Once the garlic is aromatic, add in the red chili pepper and cut up oysters from Step 3. The umami from the olive oil will transfer to the oysters. Be careful of the hot oil, which might start spitting.
Once aromatic, raise the heat to high. Sample it and season with salt as necessary. Once plump and cooked, they're ready!
Enjoy while still hot. If you can, please leave it in the pot you cooked it in. I used a cheese fondue saucepan. Unfortunately you cannot use this saucepan on a induction stovetop.
The juice from the oysters is delicious if you soak slices of baguette in it. It's also great with veggies.
Regular mushrooms, king oyster mushrooms, or any mushroom etc. are delicious when added. It even makes the dish healthier.
Story Behind this Recipe
I saw a recipe for shrimp ajillo on TV! I decided to try to cook it and now I eat it regularly! It was winter so I tried to make it with oysters instead! I opted for a simple flavor in this version and decided not to add any anchovies, thinking the oysters would have enough umami.
With each kind of oyster, the saltiness is different, so be absolutely sure to try the olive oil like I recommended. This time I used dried oysters. These were quite salty so I didn't really use much salt at all. Try to use a pot where the oysters will be submerged in the oil. Be careful not to over cook them, because you don't want them to harden!