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Roasted Oysters with Pancetta and Breadcrumbs

Photo: John Autry; Styling: Cindy Barr
Hands-on time 19 mins
Total time 24 mins
Yield Serves 6 (serving size: 3 oysters)
Oysters are filter feeders, so they help keep the waters they live in clean. They're a sustainable choice.


  • 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

Nutrition 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

How to Make It

  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.