Source:

Terri Mckibbon

Serves/Makes:24 oysters

Ingredients

• 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

Preparation

• 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.

Comments

Serve with a nice bottle of dry white wine and you can't lose with this recipe.