Broiled Oysters with Garlic Breadcrumbs

Broiled Oysters with Garlic Breadcrumbs – Simple recipe, easy to make and tasty especially if you love garlic!ScreenHunter_336 Feb. 19 09.34

Ingredients

  • 1/2 cup fresh breadcrumbs made from crustless white bread
  • 2 1/2 tablespoons unsalted butter
  • 1/2 small garlic clove, pressed
  • 1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
  • 12 oysters, freshly shucked and reserved on half shell with juices
  • Lemon wedges

Preparation

IMG_8902Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.

Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

Per serving: 79.9 kcal calories, 41.6 % calories from fat, 3.7 g fat, 1.8 g saturated fat, 31.3 mg cholesterol, 5.8 g carbohydrates, 0.2 g dietary fiber, 0.3 g total sugars, 5.7 g net carbohydrates, 5.4 g protein

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Try Oyster and Pecan Stuffing for Thanksgiving!

It’s that time of year to create your favorite stuffing. At our house, our favorite is Tony Chachere’s baked Oyster Pecan Stuffing! Bam!

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Directions:

  1. In a medium saucepan over medium heat, heat the butter until it bubbles. Add the onion, green onion, thyme, oregano, and cayenne. Cook until the onions turn translucent.
  2. Shuck the oysters and save the juice reserving 1 cup of the liquor(oyster water). Set aside.
  3. Add the vermouth and bring it to a boil. Lower the heat a little and add the oysters. Poach for about three minutes, or until the oysters curl at the edges. Lower the heat to the lowest setting.
  4. Add the oyster water (up to 1/2 cup) and the French bread cubes. Stir to soak the bread cubes with liquid. If the oysters break up a bit as you do this, that’s okay. Let the mixture return to a simmer and hold there for about three minutes.
  5. Add the parsley and the chopped pecans. Toss to evenly distribute them in the mixture. It should be fairly loose and wet; tighten it up to a stiff mixture with the bread crumbs, and transfer it to a baking dish.
  6. Just before serving, bake, covered, in a 350-degree oven until warm all the way through. Then bake another few minutes uncovered to get a bit of a crust on top. Serves six to eight.

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