Shucked oysters bake in
a bed of garlic-seasoned parsleyed bread crumbs, topped with
a Parmesan crumb mixture.
Oysters
Parmesan
1/4 cup chicken broth
2 tablespoons olive oil
1 1/2 cups bread crumbs
2 teaspoons minced garlic
1/4 cup chopped fresh parsley
48 shucked oysters
1/3 cup freshly grated Parmesan cheese
- Preheat oven to 400°F
(205°C).
- Heat broth and oil in
a large skillet over medium heat. Add bread crumbs and garlic
and cook, stirring constantly, for 3 minutes, or until liquid
has evaporated. Stir in parsley and remove from heat.
- Coat a shallow baking
dish with vegetable cooking spray. Spread 2/3 of bread crumb
mixture in dish. Top with oysters.
- Mix Parmesan with remaining
bread crumbs and sprinkle over oysters.
- Bake 10 minutes or until
crumbs are golden brown. Serve immediately.
Makes 24 servings.
Recipe provided courtesy
of National Fisheries
Institute.
