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.
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