Frank's Baked Oysters with Mushrooms, Garlic Bread Crumbs, and Romano Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup plus 1 teaspoon extra virgin olive oil |
3 cups sliced mushrooms |
3/4 teaspoon salt, in all |
1/8 teaspoon ground black pepper |
1/2 teaspoon anise seeds |
1/4 cup breadcrumbs |
1 cup finely grated romano cheese |
2 teaspoons finely chopped fresh thyme |
4 tablespoons finely chopped fresh oregano |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon hot hungarian paprika |
2 tablespoons minced fresh garlic |
24 freshly shucked oysters, on the half shell |
Directions:
1. Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately.
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