Baked Italian Oysters

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.

Yield: 8 servings (serving size: 3 oysters)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 30%
  • Fat: 2.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.4g
  • Carbohydrate: 7.7g
  • Fiber: 0.4g
  • Cholesterol: 26mg
  • Iron: 3.3mg
  • Sodium: 234mg
  • Calcium: 77mg

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

Preparation

  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.
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