QUICK & EASY RECIPE

Baked Oysters with Bread Crumbs and Garlic

Savory baked oysters meet their match with the vibrant acidity and delicate bubbles of J California Cuvee, creating a harmonious balance of richness and refreshment. You can shop J California Cuvee here.

Prep Time: 20 min | Cook Time: 25 min

Ingredients:   

• 2 tablespoons butter 
• 1cup fresh white breadcrumbs (made from about 3 slices French or Italian bread) 
• 1 teaspoon finely chopped garlic 
• 2 tablespoons finely chopped fresh parsley, flat-leaf preferred 
• 2 dozen fresh oysters, shucked 
• 3 tablespoons freshly grated imported parmesan cheese 
• 2 tablespoons butter, cut in tiny pieces 

Instructions:

1. Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10″). Butter the dish generously. 
2. In a heavy 6-8″ skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley. 
3. Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer. 
4. Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter. 
5. Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.