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!

Baked Oysters with Duxelles
Makes 1 dozen baked oysters

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.

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Browse More:
Oyster Recipes & Techniques
Porcini Mushroom Recipes
General Mushroom Recipes