Baked Oysters With Savory Mushroom Herb Crust

Recipe Ingredients

2 cups	474ml	Hearty firm-textured bread cubes - (packed), abt 5 oz
1 cup	146g / 5.1oz	Coarsely-chopped mushrooms
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
1/4 cup	36g / 1.3oz	Coarsely-chopped fresh parsley
3 tablespoons	45ml	Cold butter - cut small pieces
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Tabasco sauce
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 packets		Medium oysters in shell - (about 3 1/2" long)

Recipe Instructions

Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine. Add the remaining ingredients, except the oysters, and process until the particles are well chopped and pea-like in texture, about 30 seconds. Set aside. Preheat the oven to 475 degrees.

Shuck the oysters, cutting the muscle but leaving the oyster in the deep cupped shell. Cover each oyster loosely with 1 rounded tablespoon of the breadcrumb-mushroom mixture, coating the entire surface of the oyster.

Arrange the oysters on a baking sheet and place on the middle shelf of the oven. (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.)

Bake until the topping is golden, 6 to 8 minutes. Watch the time and the oysters carefully -- they can overcook and dry out quickly. Serve immediately.

Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"

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