I'll never turn down a raw oyster, but when it comes to wooing someone with a cozy, baked version of the supposed aphrodisiac, this creole recipe is absolutely seductive. These oysters often get me invited back to parties (as long as I bring the oysters) and succeed in winning over oyster haters.
Shuck your own oysters and serve them on the half shell, or buy a couple pints preshucked and bake them in ramekins or a casserole dish. Once the shucking is out of the way, this dish is incredibly easy, somewhat sultry, and just a little bit rich. Try it as a side dish or even as a main course. Here's how to bake up some oysters.
- 1/4 cup salted butter
1/4 cup olive oil
2/3 cup Italian bread crumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne
1/2 teaspoon dried tarragon
1/2 teaspoon oregano
2 tablespoons finely minced fresh parsley
2 teaspoons finely minced garlic
2 tablespoons finely chopped scallions (green parts only)
1 1/2 pint fresh shucked oysters (about 2 1/2 dozen medium-sized oysters), drained
- In a heavy saucepan, melt the butter over low heat. Mix in the olive oil and heat a few minutes longer. Add garlic, scallions, and all of the spices, and heat until soft.
- Add the bread crumbs and mix well, then remove the pan from the heat. Place the well-drained oysters in individual ramekins or gratin dishes, in a nine-by-nine-inch casserole dish, or individually on the half shells. Spoon equal portions of the bread crumb mixture over each.
- Bake in a preheated 450ºF oven until the topping is well browned, about 18 minutes. Set on dinner plates and serve immediately.
Serves 6 as a side dish or appetizer.
- Side Dishes, Seafood