Baked Oysters With Savory Mushroom Herb Crust


2 cups hearty firm-textured bread cubes (packed), abt 5 oz
1 cup coarsely-chopped mushrooms
1/4 cup freshly-grated Parmesan cheese
1/4 cup coarsely-chopped fresh parsley
3 tablespoons cold butter cut small pieces
1 tablespoon lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1/2 teaspoon freshly-ground black pepper
2 inches doz medium oysters shell (about 3 ½" long)


Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine. Add the remaining ingredients, except the oysters, and process until the particles are well chopped and pea-like in texture, about 30 seconds. Set aside. Preheat the oven to 475 degrees.
Shuck the oysters, cutting the muscle but leaving the oyster in the deep cupped shell. Cover each oyster loosely with 1 rounded tablespoon of the breadcrumb-mushroom mixture, coating the entire surface of the oyster.
Arrange the oysters on a baking sheet and place on the middle shelf of the oven. (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.)
Bake until the topping is golden, 6 to 8 minutes. Watch the time and the oysters carefully - they can overcook and dry out quickly. Serve immediately.
This recipe yields 4 to 8 servings.
Comments: This simple topping gets its wonderful earthy flavor from mushrooms, herbs and cheese, making it a perfect finish for baked oysters. Italian- or French-style hearty-textured bread - preferably a day old - will produce the desired crumb consistency; avoid soft, airy loaves.




4.0 servings


Wednesday, March 3, 2010 - 2:50am



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