Herbed Baked Oysters
Recipe by Chef Andrea Gaspercic of Brooklyn Phil’s Italiano
- 24 fresh oysters.
- ¾ cup of bread crumbs.
- 2 cloves garlic, chopped.
- 1 teaspoon of Dijon mustard.
- 1 teaspoon of olive oil.
- ½ teaspoon of fresh thyme, chopped.
- ½ teaspoon of fresh basil, chopped.
- ¼ teaspoon of fresh marjoram, chopped.
- Zest of one lemon.
- 2 tablespoons of grated Parmesan cheese.
Shuck the oysters and set aside on the half shell. Discard the remaining shells.
In a bowl, mix the bread crumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan.
Top each oyster with about 1 teaspoon of the bread crumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown.
Serve the hot, with a wedge of lemon and your favorite hot pepper sauce on the side.
Scalloped Oysters
Recipe by Chef Andrea Gaspercic of Brooklyn Phil’s Italiano
- 1 ½ cups of coarse cracker crumbs.
- 8 tablespoons of butter, melted.
- 1 pint of oysters.
- ½ teaspoon of salt.
- Pinch of pepper.
- ¼ cup of oyster liquid.
- 2 tablespoons of milk.
Combine crumbs with the butter.
Put thin layer of crumbs in the bottom of a 1-½ quart baking dish.
Alternate layers of oysters and crumb mixture, sprinkling each layer with seasonings.
Do not use more than 2 layers of oysters.
Pour the oyster liquid and milk over the last layer, then top with crumbs. Bake at 450°F for 30 minutes.
Oysters Rockefeller
An Old Favorite
- 12 fresh bay oysters
- 2 tablespoons Parmesan cheese
- 1 splash of milk
- 1 cup chopped, cooked spinach
- 6 minced scallions
- 2 tablespoon crumbled bacon
- 1 teaspoon chopped parsley
- ¼ cup herbed bread crumbs
- 3 tablespoons butter
- 1 tablespoon minced garlic
- Cayenne pepper sauce
- black peppercorns
- sea salt
Place cleaned, unshucked oysters in a large stockpot. Add enough water to just cover oysters. Add 1/2 tablespoon of minced garlic, 1 tablespoon butter and crack sea salt and black pepper to taste. Once water achieves a boil, remove oysters from stockpot and set aside to cool. Preheat the oven to 400°F.
Melt 2 tablespoons of butter in a saucepan and add 1/2 tablespoon minced garlic, the scallions, bacon and a dash of hot sauce. Reduce heat to low and add the spinach, a small splash of milk and salt and pepper to taste. Stir frequently and cook for about two minutes.
Remove the top shells from the cooled oysters and arrange on a baking sheet. Spoon spinach mixture over each oyster. Sprinkle parsley, bread crumbs and Parmesan on top of the sauced oysters. Bake for 10 minutes or when cheese melts.
Oysters on the Half Shell
The classic, the legend
- 12 fresh bay oysters
- cocktail sauce
- ground horseradish
- lemon wedges
- your favorite hot sauce
Shuck the freshest oysters you can find. Lay on a bed of crushed ice in a serving platter. Squeeze a fine spray of lemon over the oysters. Add hot sauce, horseradish and cocktail sauce to taste and enjoy.
