Baked Italian Oysters

Baked Italian Oysters Recipe
Randy Mayor; Lydia DeGaris-Pursell
This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.


8 servings (serving size: 3 oysters)

Recipe from

Cooking Light

Nutritional Information

Calories 76
Caloriesfromfat 30 %
Fat 2.5 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 5.4 g
Carbohydrate 7.7 g
Fiber 0.4 g
Cholesterol 26 mg
Iron 3.3 mg
Sodium 234 mg
Calcium 77 mg


1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges


Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.

Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.

Holly B. Clegg,

Cooking Light

November 2001