Best Baked Oysters With Bread Crumbs And Garlic Ostriche All Italia Recipes

BAKED OYSTERS ITALIANO

Steps:

• Sprinkle a thin layer of rock salt in the bottom of a shallow baking dish.
• In a small bowl, add the Italian dressing, lemon juice, and hot sauce; stir to combine and set aside.
• In another small bowl, add the breadcrumbs and next 3 ingredients; stir to combine.
• Place the oysters (in their shells) over the rock salt.
• Sprinkle Italian dressing mixture and breadcrumb mixture evenly over each oyster.
• Bake at 425° for 6-8 minutes or until edges of oysters start to curl.
• Sprinkle with minced parsley.

"FRANK'S BAKED OYSTERS" WITH MUSHROOMS, GARLIC BREAD CRUMBS, AND ROMANO CHEESE

Steps:

• Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately.

BAKED OYSTERS REMICK

Steps:

• Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
• Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
• Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings.
• Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
• Garnish with parsley and slice of lemon or lime before serving.

BAKED OYSTERS AND SPINACH

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

ITALIAN BAKED OYSTERS

Steps:

• PREHEAT THE OVEN to 450°F.
• DIVIDE THE OYSTERS among individual gratin dishes.
• Combine the olive oil and butter in a small pan and gently heat just until the butter has melted.
• In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
• Pour the olive oil/butter mixture over the crumbs and stir to mix well.
• SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
• Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.

BAKED OYSTERS

Steps:

• Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
• In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
• Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.