Garlicky Baked Oysters
The presentation alone of these baked oysters on the half shell (on the table beside Madeleine Berrigan, left) makes a great statement on a buffet table. Or you can use freshly shucked oysters sold by the pint or quart, and assemble them in a large baking dish or in individual ramekins. Either way, be sure to get the flavorful oyster liquor. You can make the sauce and topping ahead and combine them at the last minute.
—From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing
|Prep Time:||15 minutes|
|Cook Time:||20 minutes|
|Total Time:||35 minutes|
- 1/3 cup olive oil
- 1/4 cup white wine
- 6 cloves garlic, thinly sliced
- 1 tablespoon crushed red pepper flakes
- 3 dashes Tabasco
- 2 cups oyster liquor or Shellfish Broth
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- Leaves from 3 sprigs fresh thyme
- 3 dozen oysters on the half-shell, or 3 dozen shucked oysters, with their liquor
1. Preheat the oven to 500°. For the sauce, heat half the olive oil, the white wine, garlic, red pepper, and Tabasco in a small saucepan. Add the oyster liquor. Bring to a boil, then remove the pan from the heat.
2. For the topping, in a small bowl, mix the remaining olive oil with the bread crumbs, Parmesan, and thyme.
3. Place the oysters on the half shells on a baking sheet, or the shucked oysters in a large baking dish or in individual ramekins. Spoon the sauce over the oysters and add heaping spoonfuls of the topping. Bake for 5 minutes, or until the edges of the oysters begin to curl and the topping is golden brown and bubbly