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Italian Baked Oysters

  Small oysters/Two 10-ounce jars 24 , shucked (Extra Small Sized)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Bread crumbs 2⁄3 Cup (10.67 tbs)
  Minced green onion 2 Tablespoon
  Minced italian parsley 2 Tablespoon
  Minced tarragon 1 Tablespoon
  Minced garlic 1 Tablespoon
  Cayenne 1 Pinch
  Freshly ground black pepper To Taste
  Salt To Taste

DIVIDE THE OYSTERS among 4 individual gratin dishes.
Combine the olive oil and butter in a small pan and gendy heat just until the butter has melted.
In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
Pour the olive oil/butter mixture over the crumbs and stir to mix well.
SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
15 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1717 Calories from Fat 947

% Daily Value*

Total Fat 104 g160.3%

Saturated Fat 25.1 g125.4%

Trans Fat 0 g

Cholesterol 578.1 mg192.7%

Sodium 1718.1 mg71.6%

Total Carbohydrates 84 g27.9%

Dietary Fiber 4.4 g17.4%

Sugars 2.5 g

Protein 106 g211.2%

Vitamin A 145.2% Vitamin C 234.4%

Calcium 40.1% Iron 340.9%

*Based on a 2000 Calorie diet

Italian Baked Oysters Recipe