Italian Baked Oysters Recipes

BAKED OYSTERS ITALIANO

Steps:

• Sprinkle a thin layer of rock salt in the bottom of a shallow baking dish.
• In a small bowl, add the Italian dressing, lemon juice, and hot sauce; stir to combine and set aside.
• In another small bowl, add the breadcrumbs and next 3 ingredients; stir to combine.
• Place the oysters (in their shells) over the rock salt.
• Sprinkle Italian dressing mixture and breadcrumb mixture evenly over each oyster.
• Bake at 425° for 6-8 minutes or until edges of oysters start to curl.
• Sprinkle with minced parsley.

ITALIAN BAKED OYSTERS

Steps:

• PREHEAT THE OVEN to 450°F.
• DIVIDE THE OYSTERS among individual gratin dishes.
• Combine the olive oil and butter in a small pan and gently heat just until the butter has melted.
• In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
• Pour the olive oil/butter mixture over the crumbs and stir to mix well.
• SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
• Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.

BAKED OYSTERS ITALIAN-STYLE WITH CIABATTA CROUTON

Steps:

• For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.
• For the oysters: Preheat oven to 400 degrees F.
• Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately.
• To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

BAKED OYSTERS

Steps:

• Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
• In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
• Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.