Baked Oysters With Savory Mushroom Herb Crust

1. 1

   Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine. Add the remaining ingredients, except the oysters, and process until the particles are well chopped and pea-like in texture, about 30 seconds. Set aside. Preheat the oven to 475 degrees.

2. 2

   Shuck the oysters, cutting the muscle but leaving the oyster in the deep cupped shell. Cover each oyster loosely with 1 rounded tablespoon of the breadcrumb-mushroom mixture, coating the entire surface of the oyster.

3. 3

   Arrange the oysters on a baking sheet and place on the middle shelf of the oven. (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.)

4. 4

   Bake until the topping is golden, 6 to 8 minutes. Watch the time and the oysters carefully - they can overcook and dry out quickly. Serve immediately.

No nutritional information available.

No additional tips available.