Baked Oysters
Makes 1 dozen oysters
These baked oysters make a great easy appetizer or party food fresh out of the oven. Bubbly and satisfying, the flavor of the oysters is augmented, not overpowered, by a smooth blanket of porcini duxelles topped with crunchy toasted breadcrumbs.
If you need help opening your oysters, read our how to open an oyster tutorial with step-by-step photos!
INGREDIENTS
- 1 dozen Live Virginica Oysters or Live Pacific Oysters
- 1 cup bread crumbs
- 2-4 sprigs fresh parsley (to taste)
- salt & pepper to taste
- kosher, sea or rock salt to fill the baking pan
- Plus:
- Mushroom Duxelles – (we used Fresh Porcini Mushrooms)
DIRECTIONS
1
Preheat your oven to 400 degrees.
2
Make the wild mushroom duxelles and set them aside.
3
Toss the bread crumbs, salt, pepper, and finely chopped parsley.
4
Shuck the fresh oysters, loosen the meat from the bottom shell and lay them out on the half shell on a bed of rock salt or kosher salt in a small baking sheet.
5
Top each oyster with a hefty dollop of the duxelles and a light covering of seasoned bread crumbs.
6
Bake the oysters in the oven until the crumbs have browned and the oysters are bubbly.
The same salt base can be reused for baking more oysters.