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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From my collection of handwritten recipes. Ingredients:
1 lb small oyster, drained |
3/4 teaspoon dried oregano, crumbled |
1 teaspoon dried basil, crumbled |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon minced garlic |
2 tablespoons fresh lemon juice |
1 tablespoon chopped parsley |
6 tablespoons butter, melted |
1/3 cup fine dry breadcrumb (or finely crushed saltines) |
sourdough bread, for dipping |
Directions:
1. Preheat oven to 450*. Place oysters in a strainer and rinse under cold running water. Drain well and arrange in an 8 square dish. Sprinkle dried herbs, salt, pepper, garlic, lemon juice, and parsley evenly over the top, then drizzle with melted butter evenly. Cover with crumbs. Bake until bubbly, about 10 minutes. Serve at once in decorative shells or small bowls. Note: Use sliced sourdough to dip in sauce.
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