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Author Notes: We absolutely love New orleans, and certainly eat our share of oysters whenever we go ... of course the best is bellying up to Felixs' oyster bar and slurping them raw, but all of the different baked varieties certainly have a place in our hearts as well. This recipe is extrapolated from all of the different ones we have had ... hoping to create a best of! You might ask your seafood guy for some extra oyster liquor to make sure these stay nice and juicy when you bake them. —aargersi
- 1 dozen oysters, shucked and on the half shell - preserve the liquor as much as possible
- 2 tablespoons unsalted butter
- 1 clove garlic - minced
- 1/8 cup minced red bell pepper
- 1 jalapeno pepper - minced
- 2 sliced of proscuitto - minced
- 3 green onions - minced
- 1/8 cup minced tomato (no seeds)
- 1/4 cup bread crumb plus extra for sprinkling
- 1 tablespoon tobasco (or more if you like it spicy - we do!)
- 2 tablespoons grated parmesan
- 1/4 cup heavy cream
- 1 tablespoon fresh thyme
- a splash of dry white wine or more if needed
- salt and pepper
- lemon wedges
- preheat the oven to 400 and arrange your oysters on a baking tray.
- melt the butter over medium heat, add the garlic, jalapeno and bell pepper. Saute until they are just soft.
- Add the proscuitto, green onion and tomato and saute another minute or so. Turn off the heat and stir in the bread crumbs. Add everything but wine, salt and pepper. Stir the mixture then add wine until it is fairly moist - it should sort of stick together - taste and adjust salt and pepper.
- Spoon a dollop of the stuffing over each oyster to just cover it. Sprinkle just a pinch of breadcrumb on each, then bake them until they are toasted on top and starting to bubble up underneath - maybe 13-15 minutes
- serve piping hot with a wedge of lemon
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Way to Prepare Oysters
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