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Oysters Baked with Bread Crumbs and Romano
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Recipe Information
Terri Mckibbon

Serves/Makes:24 oysters

  • 3/4 cup (175 ml) plus 1 tsp (5 ml). extra virgin olive oil
  • 3 cups (700 ml) sliced mushrooms
  • 3/4 tsp (4 ml). salt
  • 1/8 tsp (1 ml). ground pepper
  • 1/2 tsp (2 ml). anise seeds
  • 1/4 cup (60 ml) bread crumbs (mix fresh bread crumbs with fresh or dry parsley, romano, and parmesan cheese, store in freezer, for future breading)
  • 2 tbsp (30 ml) finely chopped fresh thyme
  • 4 tbsp (60 ml) finely chopped fresh oregano
  • 1/2 tsp (2 ml). crushed red pepper flakes
  • 1 tbsp (15 ml) hot hungarian paprika
  • 2 tbsp (30 ml) minced garlic
  • 24 shucked oysters, on the half shell
  • Preheat oven to 500 degrees (250 C.).
  • Heat 1 tsp (5 ml). of oil in skillet on medium heat.
  • Add mushrooms, salt and pepper.
  • Stir constantly for 4 minutes.
  • Refridgerate mushrooms until chilled.
  • Cut mushrooms to fine pieces, set aside.
  • Dry roast the anise seeds; cook in skillet over medium until color changes and aroma releases, 2-3 minutes.
  • Crush seeds with rolling pin; set aside.
  • In a bowl mix bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, mushrooms, and remaining 3/4 cup (175 ml) olive oil.
  • Blend using hands.
  • Top each oyster with mixture, sprinkle bread crumbs over top.
  • Bake 10 minutes.
Serve with a nice bottle of dry white wine and you can't lose with this recipe.

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