This recipe for Baked Oysters – Italian Style is one I came up with for my Feast of the Seven Fishes. It is a really simple recipe for incredibly flavorful baked oysters, and it is my first post for #FishFridayFoodies (a group of food bloggers who will be sharing seafood/fish recipes on the third Friday of the month – see more at the end of the post).
When I was planning my Feast of the Seven Fishes, I knew I wanted to use oysters as one of my fishes. How to prepare them was the question.
I have often found that “winging it” works well for me, so that’s what I did when I developed this recipe. I knew the flavors would work, so I went with it without even testing the recipe first.
As you can see in the photo, I have stainless steel oyster “shells” that I purchased online. They are really convenient for making baked or grilled oysters because they can be reused, you don’t have to worry about cleaning shells (or the shells being too shallow) and they have flat bottoms, so you don’t have to worry about the contents tipping out.
Of course, you can use the oyster shells. Individual shallow ramekins or a shallow au gratin pan would work well, too.
One great thing about this dish is that you don’t have to use freshly shucked oysters. I bought Willamette oysters for use in mine, but any kind that is sold in seafood sections in your local grocery would work beautifully.
The measurements I’m giving in the recipe are per oyster, so if you are using a single pan to prepare the oysters, you’ll need to adjust the ingredient amounts based on the number of oysters you are preparing.
The base ingredients are butter and dry vermouth which I added to the shells. Then I placed the oyster in and topped them with minced shallots, minced prosciutto, ground black pepper and buttered panko crumbs with parsley. They are baked in a 400° oven for 5-7 minutes, or until the crumbs are golden brown and the oysters are cooked.
You really gotta try these.
- INGREDIENTS LISTED PER OYSTER:
- ¼ teaspoon butter
- ¼ teaspoon dry vermouth (or dry white wine)
- 1 oyster
- ¼ teaspoon minced shallot
- ¼ teaspoon minced prosciutto
- ground black pepper, to taste
- FOR THE TOPPING (enough for 12 oysters)
- ¼ cup panko crumbs
- 1 tablespoon melted butter
- ½ teaspoon dry parsley flakes
- Preheat the oven to 400°F.
- Place shells (tins or ramekins) on a baking sheet,
- In each shell add the butter, vermouth and then the oyster.
- Top each oyster with the shallots, prosciutto
- In a small bowl, combine the panko crumbs, melted butter and parsley, stir to combine.
- Top each oyster with about t teaspoon of the crumbs.
- Place the baking sheet into the preheated oven and bake for 5-7 minutes, or until the crumbs are golden brown and the oyster cooked through.