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Oysters St Jacques

Ingredients
  Bread slices 8
  Fresh parsley 1⁄2 Bunch (50 gm)
  Garlic cloves 4 Small, peeled
  Green onions 6
  Oysters 2 Pint, undrained (Select Brand)
  Eggs 2 , beaten
  Salt 3⁄4 Teaspoon
  Dried thyme leaves 1⁄8 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated parmesan cheese 3 Tablespoon
  Butter 2 Teaspoon
Directions

GETTING READY
1) Pre-heat oven by setting it to 375°F

MAKING
2) Take a processor bowl and position the knife in it.
3) Place 4 bread pieces at a time into the bowl and process until it is reduced to crumbs.
4) Keep 2 cups of the bread crumbs aside.
5) Take ½ a bunch of parsley and dry them after washing.
6) Remove the leaves from stem.
7) Process the parsley leaves 4-5 times chopping them evenly.
8) Place in mixing bowl and keep aside.
9) Mince the garlic cloves by running them through the food chute of the processor for 3-5 seconds.
10) Add the minced garlic to chopped parsley leaves.
11) Remove almost all of the green onions retaining only 3 inches from the top.
12) Cut the onions into 1 inch pieces.
13) Chop them with the help of a food processor by pulsing it for 3-4 times, scraping the bowl as it gets done.
14) Add the onions to the bowl of parsley.
15) Remove all shells from the oyster.
16) Take a saucepan and cook the oysters along with the oyster liquid for 3-5 minutes or until the oyster edges get curled.
17) Drain the oysters retaining ¼ cup and a tablespoon of oyster liquid.
18) Place oysters on paper towels to cool after patting them dry. Keep them aside.
19) Take a bowl and mix the retained oyster juice along with 1 2/3 cup of bread crumbs with the aid of a fork. Keep aside.
20) Chop the oysters in the food processor by pulsing 2-3 times taking care not to over do the processing.
21) Take a bowl and mix the parsley mixture, bread crumb mixture, oysters, salt, eggs, cayenne, thyme and pepper well.
22) Take 8 ramekins or baking shells and add a spoon of the mixture to each.
23) Take a baking pan of dimensions 15- x 10- x 1 inch and place the ramekins or baking shells in it.
24) Sprinkle with Parmesan cheese and 1/3 cup of the breadcrumbs and dot each ramekin or shell with butter.
25) Bake in a pre-heated oven for 20 minutes or until the mixture turns light brown and bubbly.

SERVING
26) Garnish with lemon wedges and parsley sprigs before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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