Light Baked Italian Oysters
Serves 8. Recipe is from Marilyn Woolverton.
1 1/2 slices white bread
2 tbls. olive oil
1?3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian seasoned bread crumbs
1/4 to ½ cup freshly grated Parmesan cheese
1 tsp. fresh lemon juice
1 to 2 tbls. freshly grated lemon zest
½ tsp. salt
1?8 tsp. ground red pepper
1?8 tsp. black pepper
24 oysters on the half shell
8 lemon wedges
1. Preheat oven to 450 degrees.
2. Place bread in a food processor, and pulse 10 minutes or until crumbs form to measure 3/4 cup.
3. Heat a medium, nonstick skillet coated with cooking spray over medium heat. Add onions, parsley and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh bread crumbs, Italian breadcrumbs, and the next six ingredients.
4. Place oysters on a jelly- roll pan or oven-safe oyster plate. Sprinkle bread-crumb mixture evenly over oysters. Bake oysters at 450 degrees for 7 to 10 minutes or until the edges of the oysters curl.
Serve with lemon wedges.