Oysters Parmesan

By ldijoe

Choose oysters that snap shut when tapped. Cover the oysters, rounded shell down, with a damp cloth and store in coldest part of the refrigerator up to three days. Shucked oysters should be in clear, not cloudy, liquid.

Ingredients

• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups bread crumbs
• 2 teaspoons minced garlic
• 1/4 cup fresh parsley, minced
• 48 oysters, shucked
• 1/3 cup fresh Parmesan cheese, grated

Details

Servings 24
Preparation time 20mins
Cooking time 23mins

Preparation

Step 1

Preparation: Place oysters, with hinges facing out, along the rim of a plate. Microwave on high for 30 seconds. Carefully, use the pointed end of a can opener to pry the oysters open.

Preheat oven to 400 degrees. Over medium heat, heat broth and oil in skillet. Add bread crumbs and garlic, stirring as they cook for 3 minutes. Add parsley. Oil a baking dish with non-stick spray. Spread two-thirds of bread crumbs in dish. Add oysters. Mix Parmesan cheese with remaining bread crumbs and scatter over oysters. Bake 10 minutes. Serve immediately on plates with forks.