Italian Baked Oysters


Recipe courtesy of New Orleans Italian community

Serves 4

  • 1/4 cup salt 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
  • 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


In a saucepan, melt butter over low heat. Mix in the olive oil and heat a couple of miinutes more. Add all the other ingredients bead crumbs, garlic, parsley, scallions and the rest except oysters and mix well.
Let ingredients cook for a couple of minutes, give a stir or two, then remove from heat.

Place the individual, well-drained oysters in indivdual ramekins or gratin dishes and pour equal portions of sauce over each.
Bake in preheated 450˚F oven until topping is well-browned  - about 17 to 20 minutes.

Place on dinner plates 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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