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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've never liked oysters, but my DH loved them. The amount for the bread crumbs is missing, so I'm just guessing. From The Best Northwest Places Cookbook (Volume 1). Cafe Luna, Shelton, Washington. Home to the annual Skookum Rotary Oysterfest held each October, Shelton, Washington, is one town that definitely loves its oysters. This dish is perfect for a dinner party, since you can prepare it in advance and refrigerate it until you are ready to bake and serve. Instead of using individual baking dishes, you can bake the oysters in one large dish and divide them among individual plates for serving. For a delicious match, serve these oysters with Columbia Winery's Chevrier Semillon Sur Lie. Ingredients:
24 extra-small oysters, shucked, or |
2 (10 ounce) jars shucked oysters |
1/4 cup extra virgin olive oil |
2 tablespoons butter |
1/2 cup breadcrumbs |
2 tablespoons minced green onions |
2 tablespoons minced fiat-leaf parsley (italian) |
1 tablespoon minced tarragon |
1 tablespoon minced garlic |
1 pinch cayenne |
salt & freshly ground black pepper |
Directions:
1. PREHEAT THE OVEN to 450°F.
2. DIVIDE THE OYSTERS among individual gratin dishes.
3. Combine the olive oil and butter in a small pan and gently heat just until the butter has melted.
4. In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
5. Pour the olive oil/butter mixture over the crumbs and stir to mix well.
6. SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
7. Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.
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