Roasted Oysters with Pancetta and Breadcrumbs

Photo: John Autry; Styling: Cindy Barr
Oysters are filter feeders, so they help keep the waters they live in clean. They're a sustainable choice.

Yield:

Serves 6 (serving size: 3 oysters)

Recipe from

Recipe Time

Hands-on: 19 Minutes
Total: 24 Minutes

Nutritional Information

Calories 92
Fat 4.9 g
Satfat 1.1 g
Monofat 0.7 g
Polyfat 1.4 g
Protein 4.7 g
Carbohydrate 7.7 g
Fiber 0.7 g
Cholesterol 26 mg
Iron 3.3 mg
Sodium 212 mg
Calcium 38 mg

Ingredients

2 tablespoons pine nuts, toasted
2 (1-ounce) slices white bread
Cooking spray
1 ounce finely chopped pancetta or cured bacon
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
18 shucked oysters on the half shell
6 lemon wedges

Preparation

1. Preheat oven to 450°.

2. Combine nuts and bread in a mini food processor; process until coarsely ground. Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta; sauté for 2 minutes or until crisp, stirring frequently. Remove from heat. Stir in pine nut mixture, parsley, and black pepper. Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster. Bake at 450° for 5 minutes or until oysters are opaque. Serve immediately with lemon wedges.

Note:

Tiffany Vickers Davis,

November 2011