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Baked Oysters With Savory Mushroom Herb Crust Recipe - Cooking Index

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Baked Oysters With Savory Mushroom Herb Crust

This simple topping gets its wonderful earthy flavor from mushrooms, herbs and cheese, making it a perfect finish for baked oysters. Italian- or French-style hearty-textured bread -- preferably a day old -- will produce the desired crumb consistency; avoid soft, airy loaves.

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 cups 474mlHearty firm-textured bread cubes - (packed), abt 5 oz
1 cup 146g / 5.1ozCoarsely-chopped mushrooms
1/4 cup 36g / 1.3ozFreshly-grated Parmesan cheese
1/4 cup 36g / 1.3ozCoarsely-chopped fresh parsley
3 tablespoons 45mlCold butter - cut small pieces
1 tablespoon 15mlLemon juice
1/2 teaspoon 2.5mlDried thyme
1/2 teaspoon 2.5mlDried basil
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlTabasco sauce
1/2 teaspoon 2.5mlFreshly-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.

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