Monday, October 11, 2010
This is a great oyster recipe. I baked these twice, whether I was supposed to or not--once to get the shell to open to shuck them, and the second time to melt the cheese and mix together all the flavors; it certainly didn't hurt them. I was later told that I didn't have to scoop them up on a cracker--that I could have just eaten them with a fork--so it works either way. Again, we steamed them in the shells in the oven for 10 minutes at 400 so that we could shuck them, and then we went from there. There are very few measurements in this recipe, so you can make it however you like.
1 dozen oysters
Creole seasoning (Tony Chachere's or something similar)
1/4 cup white wine
Grease bottom of small baking dish, and sprinkle breadcrumbs on the bottom. Season shucked oysters with creole seasoning, and place on breadcrumbs. Sprinkle generously with Parmesan cheese and more breadcrumbs. In bottom of dish, pour white wine until it soaks up breadcrumbs; you may not need the entire 1/4 cup. Bake in oven at 400 for 6 minutes.