Recipe
- 1 ½ pints medium oysters, drained
- 2 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- ⅓ cup bread crumbs
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ½ teaspoon dried tarragon
- ½ teaspoon dried oregano
- 2 tablespoons finely minced fresh parsley
- 2 teaspoons pressed garlic
- 2 tablespoons finely chopped green onion tops
In a medium saucepan, melt butter over low heat. Mix in olive oil and heat. Add all other ingredients except oysters and mix well, then remove from heat. Place oysters in individual ramekins or gratin dishes and spoon equal portions of the crumb mixture over each. Bake in preheated 450° F oven until topping is well browned, about 20 minutes.
Contributed by Joyce Taylor From: No-Salt Seafood: All the Flavor Without the Salt
DID YOU KNOW?
Oysters are not the only bivalves (2 hinged shells) that make pearls. The substance produced is called nacre which is formed around an irritant like a piece of sand or shell. NC Oyster Week is Oct. 10 to 16, but many partners are celebrating all month — or all year. Details: ncoystertrail.org
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