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Italian Baked Oysters Recipe
|Small oysters/Two 10-ounce jars||24 , shucked (Extra Small Sized)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Bread crumbs||2⁄3 Cup (10.67 tbs)|
|Minced green onion||2 Tablespoon|
|Minced italian parsley||2 Tablespoon|
|Minced tarragon||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1717 Calories from Fat 947
% Daily Value*
Total Fat 104 g160.3%
Saturated Fat 25.1 g125.4%
Trans Fat 0 g
Cholesterol 578.1 mg
Sodium 1718.1 mg71.6%
Total Carbohydrates 84 g27.9%
Dietary Fiber 4.4 g17.4%
Sugars 2.5 g
Protein 106 g211.2%
Vitamin A 145.2% Vitamin C 234.4%
Calcium 40.1% Iron 340.9%
*Based on a 2000 Calorie diet
Combine the olive oil and butter in a small pan and gendy heat just until the butter has melted.
In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
Pour the olive oil/butter mixture over the crumbs and stir to mix well.
SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.