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Baked Italian Oysters

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 3 oysters)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.

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