Baked Italian Oysters Recipes

Steps:

• For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.
• For the oysters: Preheat oven to 400 degrees F.
• Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately.
• To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.

Steps:

• Sprinkle a thin layer of rock salt in the bottom of a shallow baking dish.
• In a small bowl, add the Italian dressing, lemon juice, and hot sauce; stir to combine and set aside.
• In another small bowl, add the breadcrumbs and next 3 ingredients; stir to combine.
• Place the oysters (in their shells) over the rock salt.
• Sprinkle Italian dressing mixture and breadcrumb mixture evenly over each oyster.
• Bake at 425° for 6-8 minutes or until edges of oysters start to curl.
• Sprinkle with minced parsley.

Steps:

• In large heavy saucepan, melt butter over low heat.
• Mix in olive oil and heat for 3 minutes.
• Add remaining ingredients except oysters.
• Mix well and remove from heat.
• Add well drained oysters to saucepan and toss gently.
• Place in a 2 quart casserole dish.
• Bake at 425 for 20-30 minutes or until browned.

Steps:

• PREHEAT THE OVEN to 450°F.
• DIVIDE THE OYSTERS among individual gratin dishes.
• Combine the olive oil and butter in a small pan and gently 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.

Steps:

• Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
• In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
• Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

Steps:

• Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
• In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
• Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
• Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
• Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.