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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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My young grandson's favorite way to eat oysters. Plain or seasoned breadcrumbs may be used and for those who must have heat adding a little cayenne is fine. Ingredients:
1 dozen oyster (on the half shell, freshly shucked) |
2 slices bacon, chopped |
1 cup breadcrumbs |
1/4 cup grated sharp cheddar cheese |
1/4 cup grated parmesan cheese |
1 -2 garlic clove, crushed |
1 tablespoon finely chopped fresh parsley |
salt and pepper |
Directions:
1. Preheat oven to high, about 400-450.
2. Over medium heat cook chopped bacon and garlic until lightly done (not crispy). Remove pan from heat, drain off most of the fat and stir in breadcrumbs, parsley and seasoning.
3. Place oysters on a rack over a cookie sheet (this will keep them steady, or you can crumple tin foil on a sheet and settle the oyster shells into it) ensuring that they are as flat as possible.
4. With a fork, add cheese to crumb mix.
5. Sprinkle crumb mix over oysters (resist the urge to pat it down), and continue sprinkling until all oysters are covered lightly.
6. Depending on the size of your oysters you may have some crumb mix left over. Discard.
7. Bake for 12-18 minutes, until golden.
8. Serve piping hot.
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