Baked Oysters With Savory Mushroom Herb Crust

Ingredients

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)

Preparation

1
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.
2
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.
3
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.)
4
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.
5
This recipe yields 4 to 8 servings.
6
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.

Tools

 



Yield:

4.0 servings

Added:

March 3, 2010

Creator:

Anonymous

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