- 2 tablespoons butter
- 1 cup fresh white breadcrumbs, made from 3 slices French or Italian bread
- 1 teaspoon finely chopped garlic
- 2 tablespoons finely chopped parsley
- 2 dozen fresh oysters, well drained
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons butter, cut in tiny pieces
Directions:
Preheat oven to 350° F. Generously butter an ovenproof baking dish large enough to hold oysters in one layer.
Melt 2 tablespoons butter in a 6 to 8-inch skillet. When foam subsides, add breadcrumbs and garlic; toss in butter until crisp and golden. Remove from heat; stir in parsley. Spread 2/3 cups or breadcrumb mixture in bottom of baking dish and top with oysters. Mix remaining breadcrumbs with Parmesan cheese and spread over oysters; top with butter pieces. Bake for 12-15 minutes or until the crumbs are golden and juices are bubbling. Serve immediately.
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