Italian Baked Oysters


Recipe courtesy of the New Orleans Italian community

Serves 4

  • 1/4 cup salted butter (1/2 stick)
  • 1/4 cup olive oil
  • 2/3 cup Italian bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon oregano
  • 2 tablespoons parsley, minced, plus more for garnish
  • 2 teaspoons garlic, minced
  • 2 tablespoons scallions (tops, finely chopped)
  • 1½ pints oysters (about 30 medium sized)

Note: freshly shucked oysters are preferred if not available then in a jar from your grocer.

Italian Baked Oysters

  Italian Baked Oysters

Click image to enlarge


Preheat oven to 450F.

In a saucepan, melt butter over low heat. Mix in the olive oil and heat a couple of minutes more. Add remaining ingredients (except oysters) and mix well. Let ingredients cook, stirring occasionally, until very fragrant, about 2 minutes, then remove from heat.

Place the individual well-drained oysters in oyster shells, indivdual ramekins, or gratin dishes, arranged on a baking sheet (ice cream salt makes a stable base for oyster shells) and spoon equal portions of sauce over each. Transfer to the oven bake until topping is well-browned, 10 to 14 minutes.

Place on dinner plates, garnish with parsley, and serve immediately.

Note: We have used stainless steel reusable "shells" that easily substitute for real shells. Find them here: Web Site


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