I’ve served these oysters to people who don’t like oysters and made some converts. And if you do like oysters, you’ll love them after you’ve tasted them with this crispy herb topping.
Serving Size : 6
24 fresh oysters
3/4 cup bread crumbs
2 cloves garlic, chopped
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
1/4 teaspoon chopped fresh marjoram
zest of 1 lemon
2 tablespoons grated Parmesan cheese
Shuck the oysters and set aside on the half shell. Discard the remaining shells. In a medium bowl, mix together thoroughly the bread crumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest, and cheese. Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for 5 to 7 minutes, or until the oysters are crispy and golden brown. Serve the Herbed Baked Oysters hot, with a wedge of lemon and your favorite hot pepper sauce on the side.