Baked Oysters With Savory Mushroom Herb Crust Recipe

1. 1

   Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine.

2. 2

   Add in the remaining ingredients, except the oysters, and process till the particles are well minced and pea-like in texture, about 30 seconds.

3. 3

   Set aside.

4. 4

   Preheat the oven to 475 degrees.

5. 5

   Shuck the oysters, cutting the muscle but leaving the oyster in the deep cupped shell.

6. 6

   Cover each oyster loosely with 1 rounded Tbsp.

7. 7

   of the breadcrumb-mushroom mix, coating the entire surface of the oyster.

8. 8

   Arrange the oysters on a baking sheet and place on the middle shelf of the oven.

9. 9

   (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.)

10. 10

    Bake till the topping is golden brown, 6 to 8 min.

11. 11

    Watch the time and the oysters carefully - they can overcook and dry out quickly.

12. 12

    Serve immediately.

13. 13

    This recipe yields 4 to 8 servings.

14. 14

    Comments: This simple topping gets its wonderful earthy flavor from mushrooms, herbs and cheese, making it a perfect finish for baked oysters.

15. 15

    Italian- or possibly French-style hearty-textured bread - preferably a day old - will produce the desired crumb consistency; avoid soft, airy loaves.

No additional tips available.