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What You Need:
(Serving Size: 4 to 6)
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2 tablespoons butter
1 cup fresh, white bread crumbs (made
from about 3 slices of French or
Italian bread)
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh
parsley, preferably the flat-leaf
Italian type
2 dozen fresh oysters, shucked, or defrosted frozen oysters
3 tablespoons freshly grated imported Parmesan cheese
2 tablespoons butter, cut in tiny pieces
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 450°. Choose an ovenproof platter or a shallow bakingand serving dish that is just large enough to hold the oysters in one layer (about 8 by 10 or 12 inches). Butter the dish generously.
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2. In a heavy 6- to 8-inch skillet, melt 2 tablespoons 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 or 3 minutes, or until they are crisp and golden. Stir in the finely chopped parsley.
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3. 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.
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4. 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.
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5. Bake the oysters in the top third of the oven for 12 to 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.
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