BAKED OYSTERS WITH BREADCRUMBS AND GARLIC

SERVES 4-6 AS AN APPETIZER

SUPERB! I think this came from a Time-Life Cookbook. It burned years ago in a fire. You must try it if you like oysters.

INGREDIENTS

2 tablespoons butter

1 cup fresh white breadcrumbs, made from 3 slices French or Italian bread

1 teaspoon finely chopped garlic

2 tablespoons finely chopped parsley

2 dozen fresh oysters, well drained

3 tablespoons freshly grated Parmesan cheese

2 tablespoons butter, cut in tiny pieces

Preheat oven to 350° F. Generously butter an ovenproof baking dish large enough to hold oysters in one layer.

Melt 2 tablespoons butter in a 6 to 8-inch skillet. When foam subsides, add breadcrumbs and garlic; toss in butter until crisp and golden. Remove from heat; stir in parsley. (Can be prepared ahead.) Spread 2/3 cups or breadcrumb mixture in bottom of baking dish and top with oysters. Mix remaining breadcrumbs with Parmesan cheese and spread over oysters; top with butter pieces. Bake for 12-15 minutes or until the crumbs are golden and juices are bubbling. Serve immediately.

Notes: I always save and freeze the drained oyster juices and use later in oyster soup or fish chowder. This is best with large oysters so that they remain plump and juicy after baking. Shelled oysters are usually sold by the ounce and 1 pint (16-ounces) equals approximately 2 dozen.

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