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Baked Herbed Oysters Haussner's



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Oyster Gatherers of Cancale, 1878
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Baked Herbed Oysters Haussner’s
Gourmet Archives

1 cup clarified butter
1/2 cup minced fresh parsley leaves
3 garlic cloves, minced
1 cup fresh bread crumbs [preferably from
good-quality French or Italian bread]
1/2 cup freshly grated Parmesan cheese
2 teaspoons paprika
2 pints fresh oysters
SeaBear.com - Fresh Pacific Oysters
Lemon wedges

In a small saucepan, combine the clarified butter, parsley and garlic.
Cook the mixture over moderate heat, stirring, for 2 minutes and let
it cool.
In a bowl combine the bread crumbs, grated Parmesan and paprika.
Preheat oven to 400 degrees F. Drain the oysters and place them in a
[buttered] baking pan. Divide the butter mixture among the oysters.
Then divide the bread-crumb mixture among the oysters. Bake 7
minutes. Serve with the lemon wedges. Serves 6 as a first course.

Note: The format of the above recipe has been adapted by the editor.

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