Italian Baked Oysters Recipe
Ingredients
| Oysters | 24 Ounce, shucked | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Bread crumbs | 2/3 Cup (16 tbs) | |
| 2 tablespoons minced green onion | ||
| Minced | 2 Tablespoon | |
| Tarragon | 1 Tablespoon, minced | |
| Garlic | 1 Tablespoon, minced | |
| Pinch cayenne | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
DIVIDE THE OYSTERS among 4 individual gratin dishes.
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.
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.
Chef
