Italian Baked Oysters
|Small oysters/Two 10-ounce jars||24 , shucked (Extra Small Sized)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|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|
|Freshly ground black pepper||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.