Pan Roasted Oysters

Name: Pan Roasted Oysters
Yield: 2 servings
Ingredients: 18 - 20 Oysters (shucked and rinsed); 1/4 cup dry breadcrumbs; 2 tbsp Parmesan cheese (freshly grated); 2 tbsp butter; 1 tbsp olive oil; 1 small shallot (minced (about 1 tbsp)); 1 tbsp garlic (minced); 1 tbsp fresh thyme (minced); 1/2 tbsp fresh rosemary (minced); 1 tbsp fresh parsley (minced); 1/4 cup heavy cream; pepper (to taste)

Pan Roasted Oysters

Buttery, herby oysters, sautéed and roasted under the broiler.

CourseMain Dish
CuisineFish/Shellfish/Mullusks

Servings

2 servings

Servings

2 servings

Pan Roasted Oysters

Buttery, herby oysters, sautéed and roasted under the broiler.

CourseMain Dish
CuisineFish/Shellfish/Mullusks

Servings

2 servings

Servings

2 servings

Ingredients

18 – 20 Oysters shucked and rinsed
1/4 cup dry breadcrumbs
2 tbsp Parmesan cheese freshly grated
2 tbsp Butter
1 tbsp olive oil
1 small Shallot minced (about 1 tbsp)
1 tbsp garlic minced
1 tbsp fresh thyme minced
1/2 tbsp fresh rosemary minced
1 tbsp fresh parsley minced
1/4 cup heavy cream
pepper to taste

Servings: servings

Instructions

Combine the breadcrumbs and Parmesan cheese in a small bowl and set aside.
Melt butter and add olive oil over medium heat. Sauté shallots and garlic in the butter/oil mixture until they are wilted. Add the oysters, herbs and cream and heat until the oysters just start to firm up.
Remove pan from heat. Place oyster mixture in a casserole in a single layer or in 2 individual oven-safe pans. Spread breadcrumbs over the top and broil in the oven for 5-6 minutes until the breadcrumbs are toasted.
Serve while hot with hot, crusty french bread.