OYSTERS ITALIANO
Enjoy your favorite mollusk Italiano style. Covered in roasted tomatoes, spices, and fresh herbs, this recipe can be enjoyed anytime you have the craving!
INGREDIENTS
| 12 | Sea Best® Oysters on the Half Shell |
| 1/2 | 14.5 oz can roasted diced tomatoes, drained |
| 1/4 | cup unsalted butter, room temperature |
| 1 | teaspoon olive oil |
| 2 | tablespoons shallot, minced |
| 2 | tablespoons fresh parsley, chopped |
| 1 | garlic cloves, minced |
| 1/4 | cup Italian-seasoned breadcrumbs |
| 2 | tablespoons fresh Parmesan cheese, grated |
| 1/2 | teaspoon fresh lemon juice |
| dash of black pepper | |
| 4 | lemon wedges |
| rock salt, for serving |
DIRECTIONS
- Thaw the oysters on the half shell in the refrigerator according to package instructions.
- Preheat oven to 450°F and line a large baking sheet with foil.
- In a blender or food processor, combine the tomatoes and butter, and pulse until fully incorporated.
- Add the olive oil to a medium nonstick skillet and heat over medium. Add shallot, parsley, and garlic, and cook for about 5 minutes, stirring constantly. Remove from heat, then stir in the breadcrumbs, Parmesan cheese, lemon juice and black pepper.
- Place oysters on the prepared baking sheet. Using a spoon, dollop about 2 teaspoons of the tomato butter over each oyster. Then, sprinkle the breadcrumb mixture evenly over the oysters.
- Bake the oysters for 7 minutes or until the edges of the oysters start to curl.
- To serve, spread the rock salt out on a platter, and place the oysters on the platter. Serve immediately with lemon wedges.
