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Recipe

Oysters Gratiné on the Half-Shell

Servings: 4 as an appetizer

The Parmigiano-Reggiano in this recipe provides rich, salty flavor without overwhelming the oysters. Stabilize the oysters on a bed of coarse salt, if you’d like.

Ingredients

  • 3/4 cup (2 oz.) fresh white breadcrumbs (from a rustic loaf)
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. finely grated Parmigiano-Reggiano
  • 1-1/2 tsp. chopped fresh thyme
  • 1 tsp. lemon zest
  • Pinch cayenne
  • 3 Tbs. unsalted butter
  • 1/4 cup finely chopped shallot
  • 12 to 18 medium oysters on the half-shell

Preparation

  • Position an oven rack 6 inches from the broiler element and heat the broiler on high.
  • In a medium bowl, mix the breadcrumbs, parsley, Parmigiano, thyme, lemon zest, and cayenne.
  • Melt the butter in a 10-inch skillet over medium-low heat. Add the shallot and cook until softened, about 6 minutes. Stir the shallot and butter into the breadcrumb mixture. Arrange the oysters on a small rimmed baking sheet. Using a tablespoon, evenly distribute the breadcrumbs among the oysters. Broil the oysters until golden brown, 2 to 3 minutes.

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In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

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