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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 19 Minutes
Total: 24 Minutes

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.7g
  • Carbohydrate: 7.7g
  • Fiber: 0.7g
  • Cholesterol: 26mg
  • Iron: 3.3mg
  • Sodium: 212mg
  • Calcium: 38mg

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. 1. Preheat oven to 450°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Oysters with Pancetta and Breadcrumbs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy